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How to cook a No Bake MILO Cupcakes
Most, if not all, kids that grew up in the Philippines has one favorite chocolatey and malty drink that wakes up the inner child in all of us no matter how old we are. Milo is the all-time favorite drink that is enjoyable no matter what weather it is. It’s so good that it has been made to various desserts and drinks. There’s Milo dinosaur, Milo Milkshake, Milo brownies, Milo Cookies, and of course there are also Milo Cupcakes, but what we’re going to do is no ordinary Milo Cupcake; it’s a simple but delicious NO BAKE Milo cupcake.
Milo Cupcakes are the perfect sweet food if ever you’re having a children’s birthday party or you’re throwing a throwback party that brings back all the memories when we were younger. This dessert is so good that its flavors really make you feel like you’re that 7 year old child again waking up in the morning to have an energizing drink of Milo.
These No Bake MILO Cupcakes are the best chocolate cupcakes. They are perfectly moist and insanely chocolaty, topped with best Milo chocolate whip cream frosting. And it cost less than P200.00 only, ideal if you are on a tight budget and it was cooked using a casserole, no oven was used.
Read the recipe below and start cooking!
Checked out our No Bake Milo Cupcakes video :
No Bake Milo Cupcakes by Filipino Recipes Portal:
No Bake MILO Cupcakes Recipe
- 1 box 200g Maya Party Cupcake Mix
- 2 sachet 22g MILO Powder
- 2 tbsp. Canola or vegtable Oil
- 1/2 cup Water or Milk
- 1 med Egg at room temperature
- 1/2 box 100g Frosty Whip Cream Powder
- 1 sachet 22g MILO Powder
- 1/3 cup Icy Cold Water
- 1 tbsp. silver sprinkles
- 1 pack 25g Nissin Cubee Wafer
You also Need:
- 15 pcs cupcake liners 2oz.
- 15 pcs. cupcake toppers optional
- Preheat Stove-Top heavy-bottom Casserole or any similar cooking ware over medium heat for about 5 minutes.
- If using a heavy bottom casserole, put just enough salt to cover the entire bottom to avoid browning the pan and helps stabilize the heat evenly.
- Place fitted wire rack in the center and cover with a lid. The lid hole should be sealed with a foil so the heat can’t escape.
- Line muffin tins or silicon molds with same size cupcake liners.
- Mix all ingredients until smooth, at least 25 strokes or less, do not over mix according to package direction.
- Fill each tins/molds up to 2/3’s full or divide the batter into 15 cupcake liners.
- Cook the cupcake in a preheated casserole for about 7-8 minutes.
- Keep an eye of your cupcakes coz’ we may have different kinds of stove and the heat varies.
- To check, insert wooden stick in the center and if comes out clean or a few moist crumbs, its done.
- Repeat process for the second batch. Fire off and let it cool completely on a wire rack, before frosting.
Lets prepare our frosting:
- I’m using 100g of Frosty Whip Cream Powder that would be ¾cups FWCP and to that we are going to add 1 pack (22g) MILO Powder and 1/3 cup of super cold water.
- Moistened the cream powder first before whipping. When it’s fully whipped and aerated, you can add vanilla extract if you want and mix until well combined.
- Transfer in a piping bag with your favorite nozzle tip and we are ready to frost.
- Let’s frost our cupcake, just pipe a good amount of frosting on top of each ube cupcake.
- (Press, Swirl and Release) Top with sprinkles of your choice and a cupcake topper, but this time I’m going to use a Nissin Cubee Wafer to level up our presentation.
Milo Cupcakes Cost:
- 1 box (200g) Sharon (Maya) Party Cupcake Mix – P 49.50
- 2 sachet (22g) MILO Powder P8/sachet – P 16.00
- 2 tbsp. Canola or vegetable Oil – P5.00
- 1 med Egg – P 7.00
- ½ box (100g) Frosty Whip Cream Powder – P 75.00
- 1 sachet (22g) MILO Powder – P8.00
- 1 tbsp. silver sprinkles – P 10.00
- 1 pack (25g) Nissin Cubee Wafer – P 9.00 or 15 pcs. cupcake toppers – 16.50
- 15 pcs cupcake liners (2oz.) – P 12.00