all good, it's all good.
As I have lovingly said before, I am a lazy, ugly icer and froster. I can't make smooth little domes that look good enough to model. I'm clumsy, messy and a disgrace to the art of cupcake sculpting.
So you can imagine my absolute delight when I found the recipe for self frosting cupcakes with Nutella.
If you don't know what Nutella is, it is pure heaven in a bottle. Hazelnut cocoa spread that pretty much goes on anything you dare to put it on - bread, apples and bananas. It is the breakfast of my childhood, I remember mom spreading this lovingly on my breads in the morning and this would make me just shiver in delight.
I like how they say "with skimmed milk" - like that's going to make a difference.
Now, besides tasting just wonderful, this handy little spread even frosts the cupcake for you, giving you pretty swirls and patterns while baking.
You can get the recipe for Nutella Cupcakes after the jump.
ugly is the new pretty
Inspiration: Donna Hay's Nutella Cupcakes Makes 18 - 24 cupcakes
Ingredients
- 10 tbsp(140 grams) butter, softened
- 3/4 cup white sugar
- 3 eggs
- 1/2 tsp vanilla
- 1 3/4 cups (200 grams) sifted ap flour
- 1/4 tsp salt
- 2 tsp baking powder
- Nutella, approx. 1/3 cup
Preheat oven to 170˚C.
Prepare the muffin trays by lining them with pretty cupcake liners.
Cream the butter and sugar together for about 2 minutes, until its light and fluffy.
Add your eggs, one at a time and combine after each egg.
Add in vanilla, and dry ingredients (flour, salt and baking powder) till everything is mixed up.
Fill up your cupcake liners with batter till about 2/3 full.
Now, do the right thing - add a generous dollop of Nutella into the batter in each liner. Use a toothpick and swirl that baby around so that the batter can mix with the Nutella.
Bake for 18 - 20 minutes.
Let them cool and let them be enjoyed!
oh Nutella cupcake, I heart you too.
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