For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week.
Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come.
This week, it’s Nutella Cupcakes courtesy of
The Primrose Bakery Book by Martha Swift and Lisa Thomas…
Ingredients:
- 175g unsalted butter, at room temperature
- 175g golden caster sugar
- 3 large eggs, free-range or organic
- 200g self-raising flour, sifted
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 4 tbsp milk
- 12 tsp Nutella chocolate hazelnut spread
For the Milk Chocolate and Nutella Icing:
- 300g good-quqality milk chocolate (at least 20% cocoa solids)
- 60ml double cream
- 2tbsp unsalted butter
- ½ tsp good-quality vanilla extract
- 250g Nutella chocolate hazelnut spread
Method:
1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tray with muffin cases.
2. In a bowl cream the butter and sugar with an electric hand mixer until the mixture is pale and smooth. Beat in the eggs, one at a time, mixing briefly, after each addition. Gradually beat in the flour, baking powder and cinnamon and then the milk.
3. Heat the Nutella in a small pan on the hob until very slightly warm and easier to stir.
4. Divide the batter evenly between the muffin cases, to about two-thirds full. Spoon a teaspoonful of the warmed Nutella on top of each and gently swirl it through the batter with a skewer or small spoon.
5. Bake in the centre of the oven for 20-25 minutes, or until raised and golden brown and a skewer inserted into the centre of one of the cakes comes out clean. Allow the cupcakes to cool in their tin for 10 minutes before turning them out onto a wire rack.
6. Meanwhile, make the icing by melting the chocolate in a bowl over simmering water. When melted, pour it into a mixing bowl and allow to cool slightly.
7. Add the double cream, butter and vanilla extract and beat with an electric hand mixer. Beat in the Nutella until the icing is smoot and creamy.
8. When the cupcakes are completely cool, spread each one with a good spoonful of the Milk Chocolate and Nutella Icing and decorate as you wish!
