Saturday, March 7, 2009

nutella cupcakes

aying called me just this morning informing me that we'll have dinner at awing's house tonight. awing's cooking a surprised baby shower for his wife resil. i wanted to bring something, a contribution, i looked for whats available in the kitchen and some recipes in my stack. the easiest was this self-frosting nutella cupcake. i was supposed to prepare this for this coming weekend with friends here at home. i'll have to think of some other dish to prepare by then.

makuy definitely likes it but these was for awing and resil. i will bake some for him since i still have nutella left.

i got this recipe from ms. connie of pinoycook. you can get the recipe here with step-by-step instruction (yes... she's so kind to show us how to do it step-by-step, so it's easier for us to follow, right?) hehehe... anyway, i'll post the exact recipe here but if you want to see the step-by-step instruction, do visit her foodblog.

140 gm. butter (that’s a little less than 2/3 cup), softened to room temperature
3/4 cup white sugar
3 eggs
1/2 tsp. vanilla
1-3/4 cup all purpose flour
1/4 tsp. salt
2 tsp. baking powder
9-12 (depending on the size of your cupcake pan) heaping tsps. of Nutella

preheat the oven to 325oF.

first, you need to have all your ingredients at room temperature, including the eggs and the nutella.

sift together the flour, baking powder and salt. set aside.

place the sugar and butter in a large mixing bowl.

with a wire whisk or a mixer, beat the butter and sugar together.

just keep beating until the mixture is light and creamy.

add the eggs, one at a time, beating after each addition.

add the flour mixture and mix.

the mixture may appear lumpy at first but keep right on mixing until you have a smooth batter. note that the batter will be heavy and hardly pourable.

meanwhile, line the muffin pan with paper cups.

use an ice cream scoop (very practical) to fill the pans until about 3/4 full.

top with a heaping teaspoonful of nutella.

take a toothpick, dip into the unbaked cupcake until the tip hits the bottom of the pan. using a scooping motion, swirl the nutella with the batter so that some of the batter comes up on top of the nutella.

bake in a preheated 325oF oven for exactly 20 minutes. serve warm or cooled.