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vanilla cupcake with ovaltine chocolate buttercream

08 Nov

We celebrated my son’s 13th birthday over the weekend with a sleep-over party and these are the cupcakes he requested.  I had made these for my daughter’s birthday a few weeks ago and they were fantastic.  The chocolate frosting is the best frosting I have ever made and rivals, if not beats, any fancy cupcake store (yes, I have done my cupcake research!)

I’m glad it was Daylight Saving’s Time on Sunday…it gave the boys an extra hour of not sleeping, and it gave his parent’s an extra hour to recuperate the next day!

Vanilla Cupcakes

Preheat oven to 350 degrees F.  Position rack in the upper third of the oven.  Line cupcake pans with liners.

In a medium bowl, combine flour, baking powder, and salt.

In a small bowl, combine milk and vanilla.

In the bowl of a mixer, cream the butter and sugar with a paddle attachment until light and fluffy, 3-5 minutes.  Scrape down the sides of the bowl.  Add eggs, one at a time, beating for one minutes after each addition.

With the mixer on low, alternately add flour and milk mixture, starting and ending with flour.  When the batter is almost combined, stop the mixer and finish mixing with a spatula.

Divide into cupcake pan and bake for 25 minutes or until golden and cake tester comes out clean.  Allow to cool in the pan for 10 minutes before removing.  Cool completely before frosting.  Makes 24.

Chocolate Ovaltine Buttercream Frosting

  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. salt
  • 2 1/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 Tbsp. milk
  • 1/2 cup heavy cream
  • 1/3 cup Ovaltine

Cream together butter, cocoa powder, and salt in a stand mixer with a paddle attachment.  Scrape down the sides of the bowl and add powdered sugar.  Turn mixer on low and mix in sugar while adding milk and vanilla extract.  Raise the speed and beat until smooth.

In a small bowl, mix together heavy cream and Ovaltine.  Turn mixer to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount.  Spread or pipe onto cooled cupcakes.

Recipe from Organic and Chic, and posted on joythebaker.com.

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Posted by on November 8, 2011 in baking, desserts

 

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