Wednesday, May 26, 2010

Nutella frosted cupcakes


150g butter, softened
150g castor sugar
3 large eggs
1/2 tsp vanilla essence
200g flour
1/4 tsp salt (omit if using salted butter)
2 tsp baking powder
Nutella, approx. 1/3 cup

  1. Preheat oven to 165C 20 mins.
  2. Cream butter and sugar until light.
  3. Add in eggs one at a time, until fully incorporated. Don't worry if batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
  4. Fill each batter into the muffin liner 1/3 full.
  5. Top each cake with 11/2 tsp nutella.
  6. Swirl nutella in with a toothpick, making sure to fold a bit of batter up and over the nutella.
  7. Bake for 15 mins and switch to top heat for 5 mins in the middle rack.
  8. Remove to a wire rack to cool.
I used chocolate cream from phoon huat, salted butter and plain flour.  For the nutella i just scoop half teaspoon and place in the middle of the cake and use toothpick to fold alittle and swirl.


Blessed Homemaker said...

What a coincidence, I made these some time back too but mine was up to the brim and I had a volcano eruption cupcake.

muimui said...

The volcano eruption cupcake was cause by using top and bottom heat.