I love these cupcakes because they decorate themselves; swirl in a teaspoon of Nutella before they go into the oven and that’s it.
While not as light as Mary Berry’s Lemon Butterfly Cakes, they’re light enough, particularly if you use margarine or a margarine-butter hybrid like Stork with Butter. The cake batter needs structure otherwise the Nutella sinks to the bottom while the cupcakes bake. Believe me, I've tried.
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 freeze half the cupcakes after baking and store the rest in an airtight tin for up to three days. They defrost quickly in a microwave and are heavenly with custard.
The Goddess Experience (affiliate link) by Gisèle Scanlon.
- 140g softened butter or margarine (I use 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 of sugar together in a large bowl (I use a handheld electric mixer).
- Add 1 egg (3 in total) 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 1 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.