Monday, November 21, 2005
Hay hay, it's Donna Hay - Nutella Delight
Everyone loves nutella. There's not a soul I know that detests or avoids it intentionally. I mean, come on, you cannot go wrong with chocolate and hazelnut. It's simply bliss. It's eternal heaven. It's sinful for sure, yes, but hey, when you're scooping spoonfuls into your mouth, the only thought on your mind is 'Mmmmmmmm.....'. That's it. No one should leave this earth without tasting this wonder. It most definitely is more than a one hit wonder I'm sure. It's a gazillion-full of wonders. Okay i'm starting to deviate. Sorry! Ahhh okay anyway here's something that will get your attention:
Now, I started dreaming about nutella cupcakes when I saw Nic's post about hers. She had used a Donna Hay recipe and tweaked it abit. Then others started trying out the recipe too. Finally, Barbara of winosandfoodies decided to launch "Hay hay, it's Donna Hay". So here I am, trying my hand at these delicious cupcakes and eating them in quick time. Haha... besides, I know some of you have been asking me for a good nutella cupcake recipe. Actually I had always thought that it would be a chocolate cupcake frosted with nutella. But you know what? That'll be too much... too cloying. I really like this version. It's a keeper! Here's some more photos of these cupcakes:
before entering the oven
freshly baked nutella frosted cupcake out of the oven
Here's the recipe.... courtesy of Nic. I'm so glad she posted about these cupcakes. My my... i'm uber happy. I just found the way to eternal happiness :p
Nutella Frosted Cupcakes
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted ap flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
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.
Using an ice cream scoop, fill each muffin liner with batter.
They should be 3/4 full, if you're not using a scoop.
Top each cake with 1 1/2 tsp Nutella.
Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.