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!
Pre-heat oven to 325F/162C/ Gas Mark 3
85g/3oz unbleached sugar
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!
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.
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!
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!*
*For extra yumminess, serve with hot custard, mmm…