Milo Cupcakes with Condensed Milk Buttercream

2 May


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Have you seen This is 40?, The movie with Paul Rudd and Leslie Mann. Since we have no regular babysitter, Mr Minx and I always jump at the opportunity for the elusive date night when one of our Mums is in town. Earlier this year we were able to get to the cinema to see this movie when Mr Minx’s mum was visiting from New Zealand. We always have a laugh that this couple is us, in particular the cupcake addiction of Paul Rudd’s character.

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When I make cupcakes, I usually ice them the following day, due to being time poor and a little lazy. Often only half the cupcakes make it through the night. Unfortunately, for Mr Minx, but lucky for the cupcakes he has the flu, so most of them survived to be iced this morning.

Now lets get to the cupcakes….

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I found these Milo cupcakes with Condensed Milk Buttercream at The Bubbly Baker,

To make these delectable little morsels you will need

200g plain flour
200g caster sugar
1 tsp baking powder
1/2 tsp bicarb soda
100g Milo (I added about 130 grams of milo)
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs

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Combine all of this into a food processor and pulse until mixed well and smooth. I had to do this in two batches since my processor was not large enough, also I tend to be somewhat gung-ho in my approach to most things so pulsing is not in my nature and I just wizzed away and the processor was not happy. If you have a large and powerful processor this method might be for you, but in future I think I will stick to creaming the butter and sugar before adding other ingredients.

The Bubbly Baker advised that these were very rich, so I made mini cupcakes, I put a tablespoon of batter into each patty paper and baked them for 15-20 minutes at 180 degrees Celcius.

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For the butter cream you need

150g unsalted butter

250g icing sugar

6tbsp condensed milk

milk for consistency

Beat the butter until light and fluffy, add the icing sugar, mix well, add the condensed milk, if needed add a small amount of milk.

I like my buttercream thick and decadent, so I added more icing sugar and no milk.

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This made so much icing, normally I just throw out the left over, but there was so much it seemed a waste. So I have bagged it up and put it in the freezer. I will let you know how that turns out. at a later date.

These cupcakes are delicious! In future I would put a little less sugar and add much more milo. The icing is like heaven! Sweet and divinely sinful!

These would be the perfect little sweet treat in the afternoon or an excellent  accompaniment to a girlie morning tea catch up.

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4 Responses to “Milo Cupcakes with Condensed Milk Buttercream”

  1. ladyflowersbysusan May 3, 2013 at 7:58 am #

    No one will be surprised to learn that I’ve nominated you for the Super Sweet Award for bloggers. Thanks for bringing more yumminess to this world!

    Susan

  2. thebubblybaker June 8, 2013 at 6:20 pm #

    Hi Stacie – thanks for linking your page back to my blog 🙂 I’m so glad you enjoyed these babies! And you’re right – pending how you frost your cupcakes you could be left with huuuuuggeeeee amounts of frosting left! What I usually do with left over icing is bake a batch of cake, and use the left over frosting to make cakeballs – so quick, easy and delicious 🙂
    Thanks so much again! p.s loooooveee your blog! x

Trackbacks/Pingbacks

  1. Salted Chocolate and caramel chip Cupcakes | Misadventures in craft - May 17, 2013

    […] week I wanted to work on my piping techniques, I used the condensed milk buttercream that I have been making lately and a selection of  Wilton tips to try my hand at a few different […]

  2. 21st cake | Misadventures in craft - October 3, 2013

    […] used the condensed milk butter cream I have previously used fr a crumb coat. This butter cream is so decadent, it has become my go to […]

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