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!
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.
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
55 grams soft butter
110 grams caster sugar
1 large egg
60 grams plain flour
75 grams self raising flour
60 ml whole milk
20 ml vegetable oil
1 teaspoon vanilla bean paste
Nutella for the filling
110 grams soft butter
500 grams icing sugar
70 ml whole milk
1 teaspoon Bakery Emulsions Natural & Artificial Flavour Princess Cake & Cookie
Americolor Soft Gel Paste Food Colour Sky Blue
sprinkles to decorate (mine are from Sweetapolita)