12 May 2012 1 Comment
Yes, I broke my cupcake curse and made no less than 12 gorgeous, perfect cupcakes that tasted amazing. YAY! So, in honour of this moment I am sharing the recipe that made me flawless cupcakes.
Note: Put Nutella in the fridge for a good 2-3 hours first
225g butter softened (I bunged it into the microwave for about 30 seconds
225g caster sugar
225g self raising flour
4 medium eggs (they must be medium or the mixture tastes too eggy)
2 tsp vanilla extract
- Preheat the oven to 200 C and get those all important silicon cases ready and waiting. I was told that a neat little trick is to give the insides of the cupcake cases a little wipe with oil or butter to stop the cakes from sticking and it worked a treat.
- Now blend the sugar and the butter until they are really, really creamy. We don’t have a blender/cooking fun instrument so we whisked it by hand. It takes longer but is kind of great for arm muscles I reckon.
- Once the mixture is super creamy and light add the four eggs one at a time. I’ve found that the trick to making the mixture light and fluffy is to really beat the mixture thoroughly after each egg. We whipped it for ages each time (Squidge also found this hugely entertaining so that’s a bonus) and the resultant cupcake mixture was so frothy it was amazing.
- Now drop in the vanilla extract and stir it in carefully with a metal spoon
- Do the same with the flour – fold it in with a metal spoon until thoroughly blended. I think that you have quite a bit of leeway here as I let Squidge do most of this (she wanted to!) and the mixture didn’t fail or flop.
- Once that’s all neatly made, drop one to one and a half tablespoons of mixture into each case. We have a variety of different silicon case sizes so how much you put in will depend on that really. Add your teaspoon of Nutella and then cover it up with another tablespoon of mixture.
- I also made some with a dollop of jam and some with a swirl of honey
- Pop them into the oven for 15 minutes or until golden brown
- Wait for them to cool (HAHAHAHAHAHAHA, yeah RIGHT, wait for them to cool. Oh, oh, hahahahaha)
I have found that, even with cooling the Nutella prior to dolloping, it can drop to the bottom of the cupcake and not form that lovely and beautiful filling thing that you dream of. I have googled this issue and found several different options. The first is to make it icy cold (check), and the other is to roll your filling in a bit of flour. Oh yes!
This apparently works brilliantly with fruit fillings, chocolate chips and all sorts, so give it a bash.
Heidi over at One Feisty Mama says that she just swirls the Nutella into her mixture (when she bakes her Nutella Cake) which spreads the chocolate evenly throughout and tastes amazing. I used this trick for the honey filled Victoria sponges (which were inspired by Silky’s moon biscuits from Adventures of the Far Away Tree) and they were scrummy with pockets of honey.
There you go. Victoria sponge cupcakes with Nutella filling (or any other damn thing you please). And the ingredients are sooooo cheap and easy, this is my kind of recipe.
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