Monday, 10 September 2007

Nutella Cupcakes

Very Vanilla Cupcakes with Nutella Iceing

2 cups self raising flour
1 ¼ cups caster sugar
½ cup butter or margarine (softened)
¾ cup milk
1 tsp vanilla
2 eggs
1 jar of nutella spread

Preheat the oven to 375 F

Beat the butter and sugar until light and fluffy. Then add half of the flour to the butter beating well. Add half the milk and beat well then add the eggs one at a time. Add the rest of the flour then the remaining milk and the vanilla mixing till smooth, Fill paper cup liners, or greaded and floured muffin tins half full. bake for 15 minutes or until the top of the cupcakes are golden and spring back when pressed. Remove from onve and let cool on wire rack. Ice the cupcakes with the nutella spread. easy delicious. gone.

cooks notes:

The cup cake recipe is my basic yellow cake recipe, althoug in this instance i had only plain cake flour and had to add baking powder (1 teaspoon)and salt (about a 1/4 teaspoon) that I would normally omit from my recipes as I'm lasy and prefer self raising flour.

M loves nutella and has been looking for an excuse to buy some so I thought why not use it as icing and I think the result is great. So easy and yummy too. Move over Nigella.

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