Remember yesterday when I said that I’m not Martha? Well, turns out I have an even longer way to go before I can decently frost/ice a cupcake. While cartoon characters and phancy fondant work can uplevel a cupcake to whimsical glory; some of us just may not be able to. But we still want to bake; and bake from the heart.
I fall into that category. And I think birthday treats, especially, should come from the heart. I also believe that toddlers who are crazy about Dora, Peppa the Pig and Thomas the Tank Engine will still eat a cupcake that is not adorned with their faces- as long as it is good!
That is what this cupcake is. Yummy. Gooey. Fun. From the heart. And sweet. Like a cupcake should be.
Nutella is awesome. I have not met anyone yet who dislikes it…honest to goodness! I can’t count the number of times I have eaten it straight out of the jar, or spread it on hot toast with a sprinkling of sea salt (trust me, it’s goood!)
Oh and I just love these. When I see them at an airport I HAVE to pick up a whole bunch of them, like my life depends on it!
Nutella is also a great tool to construct quick desserts- sandwich them between store-bought cookies and serve with ice cream for a last-minuter,or whip up a no-bake cheesecake with digestive biscuits and cream cheese, à la Nigella.
Nutella also bakes well. And the best part is, since it is already in semi-liquid state, you do not have to worry about things like melting chocolate (which also brings the add-on worry of whether the chocolate will seize up, coagulate or burn.)
I made a Nutella and marmalade cupcake once, just combining Nutella, flour, an egg, a tablespoon of marmalade and then baking the mixture. It tasted great, but it was a little dense- bordering on clumpy- not as moist as a cupcake should be. So here I added in butter, sugar and milk, and what I got was a moist, pleasant cupcake with an almost brownie-like top…not yet forming that gorgeous brownie skin, but firm enough to give a soft crunch 🙂
- 150 g Nutella
- 50 g butter
- 100 g castor sugar
- 2 eggs
- 150 g flour
- 1 teaspoon baking powder
- 1/2 cup milk
NOTE: Before you begin baking, ensure that the Nutella, eggs, milk and butter are at room temperature.
- Preheat your oven to 180C.
- Line a cupcake tin with paper or foil liners.
- In a bowl, whisk the flour and baking powder and set aside.
- In a large bowl, whisk the Nutella, sugar and butter until nicely combined. The sugar may not dissolve at this point; but that’s ok.
- Add the eggs one at a time, whisking after each addition.
- Next, add the flour and milk alternately, whisking after each is added. You should start and end with flour. Using a sieve, add a little flour; then whisk. Pour in some milk; then whisk. It should be flour-milk-flour-milk-flour. (I’ve been following this method since I attended the Purple Foodie workshops, and trust me, it will give you a really moist crumb!)
- Once the batter has come together, pour into cupcake molds. Bake at 180C for 20-25 minutes or until a skewer inserted comes out clean.
- Once the cupcakes have cooled completely, slather on some Nutella!
Oh, and Nutella lovers- I so want to go here!