Recipe: Nutella Cupcakes

After my post at the weekend, a few of you asked me for the recipe for Nutella cupcakes.  I based this on a chocolate bun recipe that has been handed down in our family – so you are lucky!

Nutella Cupcake Recipe

Pre-heat oven to 325F/162C/ Gas Mark 3


85g/3oz butter
85g/3oz unbleached sugar
1 egg
142g/5oz flour
28g/1oz cocoa
1 tsp bicarbonate of soda
0.5 cups/4.2 fl.oz warm water
3 tbsp nutella

For the icing

1 x 200g/7 oz tub of cream cheese
2 tablespoons butter
1/2 cup Nutella
450g/1lb icing sugar (about 3 3/4 cups), sifted

Cream together butter and sugar.  Mix the nutella with the water until it is smooth and milky.  Make a well in the middle of the butter mixture, and beat in the egg.   Sift in flour, cocoa and bicarbonate of soda and mix together, adding nutella mixture gradually.  You may wish to add a little more water if the mixture is too thick.

Cook in the middle of a pre-heated oven for 25-30 minutes.

While the cupcakes are cooking, mix together the icing sugar, nutella, butter and cream cheese with an electric whisk (or some elbow grease).

Allow cupcakes to cool and then ice and decorate as you wish, voila!

© buttonsandbeeswax 2012


Recipe: Peach Muffins with Duck Eggs

Peach Muffins with Duck Eggs

I was all set to make chocolate chip muffins today, but was drawn to buying a tin of peaches, which totally changed my direction.  We were given some little silicon muffin cases for Christmas (thanks Mum!) and I’ve been looking at them for a while thinking we should use them.

Peach Muffins with Duck Egg
Peach Muffins with Duck Eggs

My work colleague Joanne keeps ducks, and I came in to find five eggs on my desk this morning.  I was determined only to use one in the cake mix so there would be enough for breakfast tomorrow (have you ever tried scrambling duck eggs? Amazing..)

I can’t totally take the credit for this recipe, I based it on this Blueberry Muffin recipe but then changed it quite a bit.  Let me know what you think!

Makes 12-16 muffins depending on case size.


250g (9oz) plain flour
2tsp bicarbonate of soda
115g (4oz) demerara sugar
1 duck egg
80g (3oz) unsalted butter
4 fluid oz semi-skimmed milk
4 tbsp syrup (from tinned peaches)
1 tsp vanilla essence
200g (7oz) tinned peaches, cut into 1cm cubes

Preheat oven to 180°C / 350°F / Gas Mark 4

Melt the butter slowly in a pan, and allow to cool while you sift flour and bicarbonate of soda into a bowl.
Mix in the sugar, and make a well in the middle of the dry ingredients.  Add the melted butter, vanilla essence, peach syrup, egg and milk, until just combined.
Now fold in the peach pieces, being careful not to over mix the batter.
Pour into muffin cases and cook for 25 minutes on the middle shelf.

Leave to cool on a wire rack, eat and enjoy!*

Peach Muffins with Duck Eggs
Peach Muffins with Duck Eggs

*For extra yumminess, serve with hot custard, mmm…