Ovaltine cupcakes

Ingredients for 1 servings:

• 170 g butter, room temperature
• 70 ml sunflower oil
• 230 g sugar
• 3 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 ½ tsp baking powder
• ½ tsp salt
• 345 g flour
• 240 ml buttermilk
• 50 g baking cocoa or Ovaltine chocolate cocoa
• 100 g chocolate drops, dark
• 250 g butter, spreadable and room temperature
• 150 g powdered sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• 4 tbsp Ovaltine spread
• 3 tbsp baking cocoa
• Ovaltine cookies, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the batter, beat the butter and sugar until fluffy. While beating, add the oil and vanilla extract, followed by the eggs and egg yolks. Mix all the dry ingredients well and add them to the batter alternately with the buttermilk while beating (start and end with the dry ingredients). At the end, simply fold in the chocolate drops with a spatula. Then, using an ice cream scoop, spoon the batter into the muffin tins and bake at 175°C (top/bottom heat) for approx. 25-30 minutes. For the frosting, beat the butter on high for 5 minutes until fluffy. Sift in the powdered sugar and cocoa, add the vanilla extract, salt, and Ovomaltine. Mix everything together, scrape down the sides, and beat again. Fill a piping bag and decorate the cupcakes, optionally garnishing each with an Ovomaltine cookie. This recipe makes approx. 12 cupcakes. You can also find the recipe here: https://www.lillyscupcakery.de/ovomaltine-cupcakes?rq=OVOMALTINE%20CUPCAKES