- Written by Winna Published: 14 September 2015
The perfect sweet treats for special occasion. This cupcake recipe adapted from Hummingbird Bakery Cookbook is a winner.
PREP TIME + COOK TIME
30 mins + 60 mins
What You'll Need
- 100 gr plain flour
- 2 tbsp olive oil
- 140 gr caster sugar
- 1 ½ teaspoons baking powder
- a pinch of salt
- 40 gr butter, at room temprature
- 120 ml milk
- 1 egg
- 400 gr nutella
- 125 gr of icing sugar, sifted
- 40 gr of unsalted butter at room temperature
- 15 ml of whole milk
How to Make It
|Step 1|| |
Preheat your oven to 170°C
|Step 2|| |
Pour the flour, cocoa, sugar, baking powder, salt and butter in a bowl and beat with an electric whisk on a slow speed until everything is combined and of a sandy consistency.
|Step 3|| |
Next slowly add the milk, mix well, then add the egg and mix until everything is combined. Spoon the mixture into paper cases until they are half full.
|Step 4|| |
Bake in pre-heated oven for 20-25 minutes. The sponge should spring back when touched. Let it cool on a wire rack.
|Step 5|| |
For the ICING: Beat the icing sugar and butter together with your electric whisk until mixed well. Switch to a low speed and add the milk until well mixed. Turn to a high speed and beat for about 5 minutes until the mixture becomes fluffy. The more you mix, the fluffier it will get. Finally stir in the Nutella by hand until distributed evenly. Pipe or spoon a dollop of the icing mixture on top of the cupcake, covering the Nutella-filled holes.
|Step 6|| |
For decoration, add Maltesers or other chocolatey thing on top