Feeling peckish? Well these yummy cupcakes with fill that hole in your stomach, they are so very delicious, i could easily compare them to little bites of heaven. You don't have to be a chocolate fan for these scrummmy cakes since there are a couple of variations, my favourite is this one though. It's one of the many cupcake recipes from the hummingbird bakery cookbook - but to save you buying the whole thing, i'll post a few recipes up every few weeks x
INGREDIENTS
100g plain flour
20g cocoa powder
140g caster sugar
1 and a half teaspoons baking powder
a pinch of salt
40g butter/marg
120ml whole milk
1 egg
120g nutella or other hazelnut spread
FOR THE FROSTING (BUTTER ICING)
250g icing sugar
80g butter/marg
25ml whole milk
80g nutella or other hazelnut spread
MAKES 12 CUPCAKES
1. Preheat the oven to 170 degrees of gas mark 3
2. put the flour, cocoa powder, sugar, baking powder, salt, milk, and the egg, and butter into a bowl and mix with and electric whisk until all of the ingredients are combined and there are no lumps.
3. spoon the mixture into papercases until they are 2 thirds full, then put in the oven for 19 minutes (use oven gloves!)
4. take out of the oven after 19 minutes is up or until they bounce back when pressed lightly. Leave for 5 - 10 minutes to cool before hollowing a small hole from the top of the cupcakes and filling it with a small spoon of hazelnut spread.
5. to make the frosting, put the ingredients into a bowl and whisk together. TIP-if you are worried about a flour explosion, cover the bowl with a tea towel.
6. spread the frosting on top of the cakes gently and decorate with hazelnuts. Voila!
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