Vanilla Nutella Cupcakes
Some things will always have a place in my heart. If someone asked me about the three things I can’t live without it would be music, books and chocolate.
When it comes to baking a true classic for me are Vanilla Cupcakes! You just can’t go wrong with these. They can be varied in so many ways and bright sprinkles look extra cute on them. So when I made these and was about to start on the frosting I stopped and thought ‘Why not fill them with Nutella?!’.
I haven’t made Vanilla Nutella Cupcakes before so I gave it a go and finished them off with a mountain of minty green frosting!
Vanilla Nutella Cupcakes
I’m totally crushing on this colour and the sprinkles! The latter I bought from Sweetapolita last year and I hardly use them because I love them so much. I’d order more but the shipping to the UK is so expensive (plus the custom charge I had to pay to the kind Royal Mail). But that being said, I will probably order more anyway, haha.
Vanilla Nutella Cupcakes
Vanilla Nutella Cupcakes
I adapted this recipe from one the Primrose Bakery recipes so that it only yields 6 cupcakes instead of 12. That’s pretty much my excuse for baking a lot because I try to minimise the quantities of the cakes. I also added some oil for moisture so they don’t go hard so quickly.


Recipe for Vanilla Nutella Cupcakes

Yields 6

Equipment:
12 hole muffin pan
cupcake cases
mixer
apple corer
piping bag & nozzle

Directions:

Line you muffin pan with 6 cupcake cases and turn your oven to 180 degrees Celsius.
Beat the butter and sugar until light and fluffy. Add the egg and mix well. Scarping the sides of the bowl if needed. Add the vanilla bean paste and mix well again. Combine the flours in a bowl. In a jug combine milk and oil. Now add one third of the flour and a bit of the milk/oil mixture to your bowl and mix. Keep adding until all the flour and liquid is used up. Try not to over mix the batter.
With an ice scream scoop spoon the mixture in the cupcake cases and bake for about 22 minutes.
Once baked, leave to cool.
With an apple corer (or a spoon) remove a little bit of the centre of the cupcake to make room for the Nutella filling. Using two spoons carefully place some Nutella in each cupcake.

Once filled prepare the frosting. Beat the butter for a minute then gradually add the icing sugar and some milk. Add the flavouring (Princess Bakery Emulsion or vanilla extract) and beat again.
If the frosting seems quite hard and stiff add a little bit more milk until you have a spreadable (but not runny) consistency. I like mine quite soft because it is so much easier to pipe!
Tint you frosting in your desired colour (or leave it as it is). Fit a piping bag with a nozzle and decorate the cupcakes. Throw some sprinkles on them and enjoy!

Note: Store at room temperature.
Vanilla Nutella Cupcakes

What’s your go to classic bake?