~adapted from Joy the Baker
makes 24 cupcakes
2 sticks unsalted butter, softened
1 3/4 cups baker's sugar
4 large eggs
1 cup milk
1 tbsp vanilla extract
2 3/4 cups pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
Position oven rack in the upper third of the oven. Preheat oven to 350 degrees. Line cupcake pans with 24 liners.
In a medium bowl, whisk the flour, baking powder and salt. In a small bowl, whisk the milk and vanilla. In a stand mixer, using the paddle attachment, cream the butter and sugar 3 or 4 minutes or until light and fluffy, scraping down sides of bowl as needed. Add the eggs, one at a time, beating one minute after each addition.
With the mixer on low, alternate adding the flour and milk mixtures in three batches. When the batter is almost combined, turn off the mixture and finish mixing by hand.
Evenly divide batter into cupcake pans. Bake for 18-20 minutes or until toothpick or cake tester inserted into center of cupcakes comes out clean.
Cool completely before frosting.
Chocolate Ovaltine Frosting
1 1/2 sticks of unsalted butter, softened
1/2 cup cocoa powder
1/4 tsp salt
2 1/4 cups confectioner's sugar
1 tsp vanilla extract
2 tbsp milk
1/2 cup heavy cream
1/3 cup Chocolate Malt Ovaltine
Cream the butter, cocoa powder and salt. Turn off mixture and scrape down sides of bowl. Add the confectioner's sugar. With mixer on low speed, mix the sugar while slowly adding the milk and vanilla. Raise speed to medium and beat until smooth. In a small bowl, mix together the cream and Ovaltine and slowly add to the mixer bowl in a steady stream until you reach the desired consistency. (You may not need all of the cream and Ovaltine mixture.)
Now get busy frosting your yummy cupcakes!
