So, it was a couple of months between N & O. I felt a little out of sorts with baking. I didn’t have any mishaps, though, so I’m thankful for that.
I was torn between Ovaltine and Orange Creamsicle. Mr Shuck handed me a jar of Ovaltine that he had picked up, so it was decided. (Apologies to Ms Green).
My original thought was a malted milk cake with chocolate buttercream. The Ovaltine that Mr Shuck brought was Chocolate Malt, so the cake ended up being a chocolate malt flavor. I used a standard chocolate cake recipe, except I omitted the cocoa and reduced the sugar since Ovaltine contains both. (It also contains a healthy dose of vitamins and minerals, which I hoped weren’t going to interfere with the baking soda.)
I ended up combining 2 cups Ovaltine, 2 cups flour, 3/4 tsp baking soda and a little salt in a bowl. In the mixer bowl, I mixed 3 eggs with 2/3 cup vegetable oil, a splash of vanilla and 1 cup sugar. I alternated adding the flour with 1 1/3 cups warm milk and mixed until combined. After mixing, I filled mini cupcake cups almost all the way full, hoping they wouldn’t overflow as they baked. As a test, I put the first pan of cupcakes in the oven while I filled the second pan. After 7 minutes, I rotated the first pan and put in the second pan. I removed the first pan after 8 minutes and moved the other pan to the center. I took out the second pan 7 minutes later. Both pans baked at 350 for 15 minutes. I think I like this method. Both pans got some time in the oven solo and spent some time on both sides of the oven. Also, I figured if the first pan turned out overcooked or raw, I could adjust the time the second pan spent in the oven and hopefully end up with at least one pan that was good.
For the icing, I made my usual chocolate Italian Meringue Butter cream, using Warren Brown’s recipe. I had a bowl of it in the freezer from the last time I made it. I tasted it after it defrosted and it was still delicious after a couple of months in the freezer. It needed to be whipped up a little, so I added it to the new batch while I added the butter. This time, I used only 3/4 of a pound butter instead of the full pound and I think it turned out fine. I like using chocolate as flavoring in the butter cream best. Normally the icing starts to look a little curdled after adding the butter. Mixing in the melted chocolate raises the temperature just enough to smooth out the icing and bring it back to fluffy goodness. If I was using a different flavor, I’d have to take out a little icing and heat it up, then beat it back into the rest.
These cupcakes turned out quite good. There isn’t much malt flavor in the cake, but overall, I think it’s a good chocolate cake. It’s moist and flavorful and apparently an excellent source of vitamins A, C & D and a good source of iron.