a few weeks ago, momma p gave me a cupcake book chock full of
delicious recipes! we went through it a couple times & decided to bake
these puppies. they're so yum & amazing with raspberries! a bit messy
to make but worth it!
ingredients:
2 sticks (8 oz.) butter
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 eggs
1 1/2 cups all-purpose flour
1/2 cup ground almonds
1 teaspoon baking powder
1 cup creme fraiche (we used buttermilk)
1 cup nutella
- Preheat the oven to 350F & line a mini cupcake pan with paper liners
- Using a stand mixer fitted with a whisk attachment, mix the butter, sugar, and vanilla
extract on medium speed for about 5 minutes, until the mixture is light in colour & fluffy.
- Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the sides
of the mixing bowl so that all the ingredients are incorporated. In a small bowl, mix the flour,
ground almonds, and baking powder.
- Add the flour mixture and creme fraiche (or buttermilk) alternately to the mixer, and mix on
medium speed until all ingredients are incorporated. (Do not over-mix.) Spoon the batter into
the cupcake cups, filling each about three-quarters full.
- Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer
the pan to a wire rack and let the cupcakes cool to room temperature. Transfer one cup of nutella
to a piping bag fitted with a round tip, or to a squeeze bottle. Insert the tip into the center of each
cupcake and pipe in about 1 teaspoon of filling.
- Frost the cupcakes & serve them immediately, or store in an airtight container & refrigerate for up
to 2 days.
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