Sunday, January 31, 2010
Makes about 12 cupcakes
10 tbsp butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
12 tsp Nutella
For Nutella Buttercream
1 stick (1/2 cup) of unsalted butter, softened
4 cups confectioners sugar (or more to taste)
1/4 cup whole milk or half-and-half
1/2 teaspoon vanilla extract
1/4 cup of Nutella (or more to taste), softened
Preheat oven to 325F. Prepare cupcake pan with liners.
To make cupcake—
Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla. Stir in flour, salt, and baking powder until batter is smooth and all flour is blended.
To make buttercream—
In your stand mixer with flat beater, cream butter. Add 3 cups of the confectioners sugar, then milk and vanilla and beat until the mixture is smooth, about 3-4 minutes. Add the remaining confectioners sugar, beating about 1-2 minutes. (You can add more sugar to get a thicker consistency if you want.)
In a microwave safe bowl, soften the Nutella until it has a spreadable consistency, about 15-20 secs.
Add the softened Nutella to your buttercream and fold into the frosting until well blended.
I did the icing while the cupcakes were baking - timing was great! The finished product is below - pre and post icing. Seriously, skip the icing. It's good, but it's not necessary.
Saturday, January 30, 2010
"Sadie, do you need to go? Let's go right now!"
Friday, January 29, 2010
Tuesday, January 26, 2010
Monday, January 25, 2010
Sunday, January 24, 2010
Saturday, January 23, 2010
Where would you rather be?: Running Through the Fields