Wednesday, 4 May 2011

Tried and tested: Nutella Cupcakes

Adapted from the Hummingbird Bakery Cookbook

You will need:
100g plain flour
200g cocoa powder
140g caster sugar  
1 1/2 tsp baking powder
pinch of salt
40g butter
120ml milk
1 egg

250g icing sugar, sifted
80g butter
25ml milk
80g Nutella

Preheat the oven to 170ºC / 325ºF / Gas 3.

1. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a bowl and handheld electric whisk if you wish you owned a KitchenAid mixer, but sadly have nowhere to keep one).
2. Beat on slow speed until you get a sandy consistency and everything is combined.
3. Slowly pour the milk into the flour mixture.
4. Add the egg and beat well.
5. Spoon the mixture into 12 muffin cases and bake in the preheated oven for about 20 minutes, or until the sponge bounces back when touched.
6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
7. For the icing: add the butter to the icing sugar.
8. Beat together on medium-slow speed until the mixture comes together and is well mixed.
9. Turn the mixer down to a slower spped. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed.
10. Continue beating until the icing is light and fluffy, at least 5 minutes. The longer the frosting is beaten the longer you must wait for a finished cupcake the fluffier and lighter it becomes.
11. Warm the Nutella a little in the microwave to soften it
12. Add the Nutella to the icing and stir in by hand until evenly mixed in.
13. When the cupcakes are cold, spoon on the icing. You also could finish the cakes with a few whole hazelnuts or chocolate drops on top. I used white chocolate mulltesers


p.s. you'll be left  with enough icing to do another batch, you find it's so yummy that you'll want to make something else to put it on (^_^)

Something to listen to while your baking up a storm.

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