Max and Sam had a bunch of friends over tonight, so I decided to make cupcakes. We have 2 Costco-size tubs of Nutella in the house, so I looked up a recipe for Nutella cupcakes, and they were so delicious!
First, we tried them without any frosting. They were a little dry, so I decided to whip up the Nutella buttercream part of the recipe. Max's friends loved the frosting - maybe because I handed them the entire bowl and a bunch of spoons after I was done frosting the cupcakes. What? It's how I was brought up. If your cooking experience doesn't include some kind of salmonella-on-a-spoon, you're missing out.
Also, the only people who contract dangerous salmonella infections are very young or very old. Trust me. I'm a Bio major. So unless you're an avid 8-month-old consumer of this blog, grab the spoon and lick away.
ANYWAY, here's the recipe:
INGREDIENTS
For cupcake
10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
12 tsp Nutella
10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
12 tsp Nutella
For nutella buttercream
1 stick (1/2 cup) of unsalted butter, softened
4 cups confectioners sugar (or more to taste)
1/4 cup whole milk or half-and-half
1/2 teaspoon vanilla extract
1/4 cup of Nutella (or more to taste), softened
1 stick (1/2 cup) of unsalted butter, softened
4 cups confectioners sugar (or more to taste)
1/4 cup whole milk or half-and-half
1/2 teaspoon vanilla extract
1/4 cup of Nutella (or more to taste), softened
Preheat oven to 325F. Prepare cupcake pan with liners.
To make cupcake—
Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.
Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.
Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you’re not using a scoop.
Top each cake with about 1 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.
Bake for 20 minutes. Remove to wire rack and allow to cool before frosting.
To make buttercream—
In your stand mixer with flat beater, cream butter. Add 3 cups of the confectioners sugar, then milk and vanilla and beat until the mixture is smooth, about 3-4 minutes.
In your stand mixer with flat beater, cream butter. Add 3 cups of the confectioners sugar, then milk and vanilla and beat until the mixture is smooth, about 3-4 minutes.
Add the remaining confectioners sugar, beating about 1-2 minutes. (You can add more sugar to get a thicker consistency if you want.)
In a microwave safe bowl, soften the Nutella until it has a spreadable consistency, about 15-20 secs.
Add the softened Nutella to your buttercream and fold into the frosting until well blended.
I copied the recipe from the I Heart Cuppycakes blog because there are some superflous Halloween pictures of baby Yodas and "Greaser Halloween 2005" that you might want to forgo. (Ok, ok -- If you really want to see Jedi toddlers : http://iheartcuppycakes.com/2008/10/31/vanilla-nutella-swirl-cupcakes/)
No comments:
Post a Comment