04 September 2012

cupcakes with Nutella and blueberries

We just wanted to tell you that we are working on the next issue of Home and Delicious. In the food section you will find a feature were blueberries are the main ingredients and therefor I wanted to give you an extra recipe to try; cupcakes with Nutella and blueberries.
I found the recipe here as I was looking for a trustworthy cupcake recipe, to try to use in my freshly picked blueberries. As our family really loves Nutella I thought it might be worth trying – and sure it was. You don´t need to put some frosting on as the Nutella marbles on top.

Cupcakes with Nutella and blueberries

140 g butter, softened
1/2 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cup flour
1/4 tsp salt
2 tsp baking powder
Nutella, 1/3 cup
Blueberries, fresh or frozen

Preheat the oven to 160 Celcius. Line 10-12 muffins tins with paper liners. Cream together butter and sugar until light and fluffy. Put 1 egg at a time to the mixture and stir well until fully incorporated. Add vanilla. Stir well. Then add all the dry ingredients. Mix until no flour remains and the batter is smooth. Fill each cupcake case with batter about 3/4 full. Top each cake with a heaped teaspoon of Nutella. Swirl the Nutella in with a toothpick, swirl from the bottom to the top to make a marble pattern. Put in the oven for 20-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. Let it cool completely before enjoying.

Photo: Gunnar Sverrisson

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