Recipes
Nutella cupcakes
Get a double hit of the classic choc’n’nut spread in the sponge and the icing of these treats
Get a double hit of the classic choc’n’nut spread in the sponge and the icing of these treats
Cook: 1 Hour
Serves: 12
Price: 46p per serving
Nutritional Information
Each 103g serving contains
Energy
1741kj
416kcal
1741kj
416kcal
21%
Fat
23.7g
23.7g
High
34%
34%
Saturates
6.0g
6.0g
Med
30%
30%
Sugars
25.8g
25.8g
High
29%
29%
Salt
0.41g
0.41g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1690kj/404kcal
Typical energy values per 100g:
1690kj/404kcal
Ingredients
3 eggs
100ml sunflower oil
50g demerara sugar
200g Nutella
225g plain flour
2tsp baking powder
250g Nutella
200g 50% less fat soft cheese
30g toasted chopped hazelnuts
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.
2
Whisk together the eggs, oil, sugar and Nutella until smooth. Sift in the flour and baking powder and fold in thoroughly. Divide between the muffin cases and bake for 15-18 mins until well risen and springy to the touch. Cool on a rack.
3
To make the topping, beat together the Nutella and soft cheese. Spoon into a piping bag fitted with a star nozzle. Pipe swirls of the icing on top of each cake and sprinkle with the chopped hazelnuts.