I love this recipe mainly because the cupcakes don’t need to be decorated; you swirl in a teaspoon of Nutella just before they go into the oven and that’s it.
While not quite as light as Mary Berry’s Lemon Butterfly Cakes, they’re light enough, particularly if you use margarine or a margarine-butter hybrid such as Stork with Butter. The batter needs a certain amount of structure otherwise the Nutella would sink to the bottom while the cupcakes bake. I do think of these as cupcakes rather than muffins as the butter and sugar are creamed together and the texture is quite sponge cake-like.
I unexpectedly came across this recipe in The Goddess Experience by Gisèle Scanlon. Full of fun bits and pieces, it’s not a cookbook, although it does contain some great recipes.
I usually freeze half of the cupcakes after baking and store the rest in an airtight tin for up to three days.
- 140g softened butter or margarine (I used Stork with Butter)
- 85g golden caster sugar
- 3 eggs
- ½ tsp vanilla essence
- ¼ tsp salt
- 200g plain flour, sifted
- 2 tsp baking powder
- 120g Nutella
- Preheat the oven to 180°C (160°C fan) and line a 12 cup muffin tin with paper cases.
- Cream 140g of butter and 85g sugar together in a large bowl (I use a handheld electric mixer to do this).
- Add an egg and whisk until fully combined with the butter and sugar. Repeat until you've used up all 3 eggs. Don't be alarmed if your mixture looks lumpy at this stage.
- Add ½ teaspoon of vanilla essence to the bowl and ¼ teaspoon of salt then whisk in 200g of plain flour and 2 teaspoons of 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 teaspoon of Nutella and use a cocktail stick to swirl it into the mixture.
- Bake for 20 minutes, or until a skewer comes out clean, then leave to cool before storing in an airtight container.