Sunday, August 23, 2009
Self-Frosting Nutella Cupcake
OK. EPIC FAIL.
Hahaha, my first time making cupcakes. I could not resist it when a friend showed me this recipe from Baking Bites. I mean, who can say no to "Self-Frosting Nutella Cupcakes"? It's adapted from a Donna Hay recipe (originally using peanut butter). Baking Bites reduced the amount of butter, but the recipe still yielded extravagantly buttery cupcakes. I also got too greedy with the Nutella, which turns out achingly sweet when baked.
I decided to boldly slash the amount of butter in a second batch. Less Nutella, and I also experimented with some cupcakes using chunky peanut butter, and some that are just plain unadorned.
These turned out less heavy but were still a bit too dense and crumbly.
This is my revised recipe - maybe baking experts can advise me on how to get softer and fluffier cupcakes. I think next time I'll try something from Martha Stewart instead.
NUTELLA FROSTED CUPCAKES - with Less Butter
100 grams softened butter (reduced from 140g)
3/4 cup white sugar
1/2 tsp vanilla
200 grams (about 1.75 cups) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella or Peanut Butter
Preheat oven to 325F. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Fill each muffin liner with batter. They should be 3/4 full. Top each cake with 1 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes. (Somehow I needed 5 mins more for the batch that has less butter).
Remove to a wire rack to cool completely. Makes 12.