Nutella Cream Cupcakes

I said I wanted to bake for the boy's birthday, and so I tried my hand at making some cupcakes last sunday. I am happy to report that my first attempt at baking and frosting cupcakes was a sucesss, with room for improvement.

The cupcakes turned our slightly dry, so I will need to work on the batter, ensuring I don't over-mix. And, the frosting could do with a little bit more colour. A good start nonetheless.



Let's see if I can keep up with this baking momentum to eventually bake for J's birthday.

Nutella Cream Cupcakes (makes 12 cupcakes) 

Ingredients for vanilla cupcakes (adapted from www.nigella.com)

  • 125 grams self-raising flour
  • 125 grams caster sugar (I used 100grams only)
  • 125 grams soft unsalted butter
  • large eggs
  • teaspoon vanilla essence (because I ran out of vanilla extract. If you use extract, it should only be about 1/2 teaspoon)
  • tablespoons milk

Directions:

1) Blitz the sugar, eggs and butter until mixture is smooth
2) Slowing pour in the milk and continue to blitz till mixture is soft with a dropping consistency.
3) Spoon the cake batter into muffin trays (which have be pre-lined with paper muffin/cupcake cups).
4) Bake for about 20 min in 180 degrees.



Ingredients for Nutella Cream Frosting 

2 sticks (200gram) of unsalted butter
2 cups of powdered sugar
2/3 cup of Nutella
2 teaspoon of Vanilla Essence
2 to 3 tablespoons of heavy whipping cream

Directions:
1) Beat the sugar and butter together until combined
2) Add the nutella and beat at medium speed till smooth consistency is achieved. 
3) Add the vanilla essence and beat for 30 seconds
4) Add the whipping cream and beat till mixture becomes fluffy. 

Printable Recipe



Frost or pipe frosting on cupcakes after cake has been completely cooled, and you are ready to serve!

Cupcakes are quite simple to make. So why not try your hand at it today!


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