While browsing around the internet looking for cupcake inspiration, I came across several blog posts about ‘self-frosting’ cupcakes.
Some were made with peanut butter, which I’m not the biggest fan of, but some had Nutella, which I LOVE.
The friendly pony likes his nutella in a sloppy buttered sandwich, whereas I have always prefered it on dry toast; but I’ve never used it in the batter of a cake before, so I decided to give it a go.
Due to not wanting to become a massive fatty, I cut the recipe down to a one egg sponge, which made 4 fairly large cupcakes.
I was actually surpised with how well they turned out – I was expecting the nutella to sink but it actually did stay on top like a ‘frosting’ of sorts.
The recipe is also really easy, and uses ingredients I almost always have in the cupboard, so I can see this being made whenever I feel the need to bake but can’t be bothered to go to the shops!
Nutella swirl cupcakes
- 60g butter
- 40g caster sugar
- 1 egg
- dash vanilla essence
- 70g self raising flour
- 1 tsp baking powder
- 4 tsps Nutella
Cream the butter and sugar until smooth, then beat in the egg and vanilla essence. Sift in the flour and baking powder then fold together until well combined.
Spoon the mixture into 4 cupcake/muffin cases, then add a teaspoon of Nutella on top of each one. Swirl the Nutella into the cake mix with a skewer, then bake at 180 degrees for about 20 minutes, until firm and the cakey bits are golden.