Sunday, February 9, 2014

Cupcakes topped with Nutella.....

...who could ask for anything more.

This white cake recipe is really easy, moist and what else, TASTY!!! and with Nutella, OMG. Sometimes being a touch bit lazy can result in some amazing finds.  And the Nutella on this lovely white cake did not disappoint. In fact, it made me curiously excited. I opened the jar of Nutella, dipped my knife in to that lovely brown goo and spread it onto the cupcake. No mixing, no mess.

I took this recipe from the Allrecipe Web site.

White Cake Recipe
Original recipe makes 12 cupcakes or 1- 9x9 inch pan
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract (I use 1 tsp. cognac and 1 tsp. vanilla)
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I use coconut milk)
1.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2.     In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3.     Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Cream butter and sugar

add eggs one at a time

Very thick batter

fill to the top of cupcake papers

they come out of the oven, lightly golden

I am not good at making food pretty, but I do make some good tasting things. I had to go with taste over form. There are lucky cooks that can do both and I applaud them with enthusiasm. 

Quote of the Day: "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” 
― Julia Child

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