Vanilla Cupcakes with Nutella Frosting

Prep time: 15 min

Cook time: 17 min

Yield: 15

Main Ingredients: flour eggs

Ingredients

·         Flour – 1 1/4 cups

·         Corn flour – 2 tbsps

·         Sugar – 3/4 cup

·         Baking powder – 1 1/2 tsps

·         Salt – 1/4 tsp

·         Eggs – 2

·         Buttermilk – 1/2 cup

·         Butter – 1/4 cup, unsalted

·         Vegetable oil – 1/4 cup

·         Vanilla essence – 1 1/2 tsps

·         Directions:

·         Butter – 1/3 cup

·         Nutella – 1/2 cup

·         Icing sugar – 2/3 cup, sifted

·         Milk – 1-2 tbsps or heavy cream

·         Vanilla essence – 1/2 tsp

Method

1.    Preheat oven to 175 degrees C and line the muffin tray with cupcake liners. cup moulds with paper liners.

2.    Slft flour, corn flour, baking powder and salt at least 3 times and place in a bowl.

3.    In another bowl, beat the butter until light. Add sugar and beat till light and fluffy.

4.    Add each egg, one at a time and beat until well incorporated. Add the oil and vanilla essence and mix well.

5.    Add 2 to 3 tbsps of flour, alternating with a little buttermilk and mix until well combined on low speed. Do not over beat.

6.    Start and end with flour. Spoon the batter into the cupcake liners a little over 1/2 full. Bake for 14-15 mts on until a toothpick inserted in the cupcake comes out clean.

7.    Place the tray on a wire rack to cool for 10 mts. You can frost the cupcakes with frositng of your choice. I frosted with nutella frosting.

8.    For frosting. Beat the butter for 3 mts on medium speed. Add icing sugar little by little along with a tbsp of milk and beat further for 6-7 mts until light and creamy. Add nutella and beat for another 3 mts. Fill a piping bag with a icing tip of your choice and pipe the nutella frosting over the cupcakes.

Tips

·         All the ingredients for the cupcake must be at room temperature.

·         Do not overbeat the cake batter at the time of adding the flour and buttermilk. Just mix till well combined on low speed.

·         You can add 1 cup sugar for a sweeter cupcake. Since I was frosting the cake, I reduced the quantity of sugar.

·         You can omit butter and use 1/2 cup oil or vice versa.

·         Refrigerate the piping bag with frosting for 15 mt so that it is not runny when you pipe the frosting over the cupcakes. I have reduced icing sugar to less the sweetness of the frosting. You can use utto 1 1/2 cups icing sugar.