Recipe: Ovaltine cupcakes

Welcome to 2012! The year end was lovely, and every day since is matching up well too, so I’m happy. I have some wonderful friends who I intend to keep, and I cooked these for the party and they were universally enjoyed, so I hope you like them too!

This recipe is very simple, and incredibly yummy. They really do taste like Ovaltine! In a perfect world, I’d have called them Ovalteenies, but something of that name already exists, alas. They are gorgeous on their own, but in case you’re a frosting addict, I’ve included some links to frosting recipes below that would compliment them well.

Ovaltine cupcakes; naked as nature intended

Ovaltine Cupcakes


175g Self-raising flour
175g Castor sugar
1/2 tsp Baking powder
Pinch of salt
125g Butter or margerine
2 Medium eggs
180ml Milk
1 tsp Vanilla essence
125g Ovaltine


Preheat your oven to 190C (375F). Soften your butter or substitute in the microwave or in a small pan until just melted (it’s a good idea to do this first as you want to give it a couple of minutes to cool – if you add hot butter to your batter, the eggs will curdle).

Measure out the milk into a jug and add the Ovaltine and vanilla essence, mixing it well with a fork or a whisk until the powder is completely dissolved. Then mix your flour, salt, baking powder and sugar together, and sift them into a large bowl. Add your eggs, butter, and the Ovaltine/milk/vanilla mixture. Beat well and fast for a couple of minutes. If the mixture appears to curdle, add a little flour and mix well until it’s the consistency of pancake batter.

Line two cupcake trays with paper cases, and fill with the mixture, taking care not to overfill them. Bake on the top shelf of your oven for 12-15 minutes. Cool on a wire tray, and frost at your leisure. Peanut butter or butterscotch frosting go great with these cakes, or just munch them as is!