- 140g softened butter
- 85g golden caster sugar
- 3 eggs
- ½ tsp vanilla essence
- 200g plain flour, sifted
- 2 tsp baking powder
- ¼ tsp salt
- 120g Nutella
This is my favourite cupcake recipe to date mainly because the cupcakes don’t need to be decorated; you just put them in the oven and they’re done. They also have the perfect amount of chocolate in the form of a small swirl on top (for a very chocolatey cupcake see Nigella’s Chocolate Cherry Cupcakes).
While not quite as light as the Lemon Butterfly Cakes they are still very good. Baking is relatively new to me so next time I might experiment a bit by incorporating self-raising flour into the recipe.
I unexpectedly came across this recipe in The Goddess Experience by Gisèle Scanlon. Full of fun bits and pieces, it’s not a cook book although it does contain some great recipes. I’m going to try the scones with proper Irish butter next. Yum!
- Preheat the oven to 160°C and line a 12 cup muffin tin with paper cases.
- Cream the butter and sugar together. If you have an electric mixer be sure to use it as it will make these steps far easier.
- Add an egg and whisk until it has fully combined with the butter and sugar. Repeat until you have used up all of the eggs. Don't be alarmed if your mixture looks lumpy at this stage.
- Add the vanilla and salt then whisk in the flour and baking powder, a little at a time, until the mixture becomes smooth and all of the flour has been used up.
- Fill the muffin tin with the cake mixture. Each cake case should be about three quarters full.
- Top each cake with a teapoon of Nutella and then use a cocktail stick to swirl it into the mixture.
- Bake for 20 minutes then leave to cool before storing in an airtight container.