We were having Pot Luck at friend's home last Saturday. I made these cupcakes. I modified the recipe abit and it turned out alot of friends like them. One of the girls at the party, she had 2 of them :P . Below is the recipe...
Nutella Cream Cupcakes
Ingredients:
2/3 cup all-purpose flour ( sieve the flour)
2 1/2 Tbs. Nutella cream
2/3 cup all-purpose flour ( sieve the flour)
2 1/2 Tbs. Nutella cream
3/4 tsp. baking powder
1/4 tsp. salt
11 Tbs. unsalted butter, cut into pieces
3/4 cup sugar
3 eggs, at room temperature
1/4 tsp. salt
11 Tbs. unsalted butter, cut into pieces
3/4 cup sugar
3 eggs, at room temperature
Directions:
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a bowl, whisk together the flour (sieve the flour), baking powder and salt. Place the Nutella cream and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes.
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a bowl, whisk together the flour (sieve the flour), baking powder and salt. Place the Nutella cream and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes.
Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition,. Gently fold in the flour mixture just until no traces of flour remain; do not over mix.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 18 to 20 minutes.
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