Nutella Swirl Cupcakes

Nutella Swirl Cupcakes are not new. I baked them long time ago in 2007 when I just started baking. At that time there weren't many baking blogs to follow. Precious Moments was one of them. This is a really easy recipe suitable for beginners and even children.

I grabbed the 1-for-1 Nutella promotion from NTUC fairprice during CNY, 2x1kg bottles at only $9.80! Now I have a task of 'clearing' it. Actually not much a problem as I can eat bread with Nutella everyday! Can spread more generously!

Edith reposted the recipe in her new blog and after looking at it, I was so anxious to try it again after so many years. The swirls were done by my niece. The cupcakes were finished up by them very quickly. A good recipe if you need to bake something quick.

Nutella Swirl Cupcakes

Ingredients

140g butter, softened
100g white sugar
3 eggs
1/2 tsp vanilla essence
200g plain flour
1/4 tsp salt
2 tsp baking powder
Nutella

Method

1. Cream together butter and sugar until light, 2 minutes.
2. Add in eggs one at a time, until fully incorporated.
3. Add vanilla.
4. Sift together plain flour, salt and baking powder and fold in until batter is uniform and no flour remains.
5. Fill each muffin liner with batter to 80% full.
6. Top each cupcake with 1 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
7. Bake at 180 deg C for 15-20 minutes.

Recipe from: Rumbling Tummy

Merry Christmas 2013

This Christmas, I made a Christmas logcake for the first time.

The cake was made of chocolate chiffon cake, spread with nutella. The logcake was frosted and decorated by my nieces with nutella whipped cream. I did tried to help them to make the cake neater, but I was equally bad at it, haha! Luckily, once all the decorations were put in, the logcake looked pretty good! :)



The remaining of the chocolate cake batter, I put into my new mini flower chiffon mould. It was really cute!

Wishing everyone a Merry Christmas!!!

May everyone be blessed with good health and happiness!!!

Muffins Overload

Brother was back to stay with us for the past 2 weeks, so I was not able to make anything complicated with the 2 active twins. Muffins are the easiest to make and mimimal washing required. So I made muffins for them to eat.

The popular Nigella's Chocolate Chocolate-Chip Muffins.

These Peanut Butter Muffins comes from 《孟老师的100道小蛋糕》. I also make the nutella version, substituting peanut butter with nutella.

Special edition muffins! Made by combining the remaining batters of peanut butter and nutella so that I can make them into another 2 cups without wasting. One of them looked as if it had erupted, I think the consistency of the 2 batters are different, that's why it turned out like this!

I'm not a fan of dry-mix-wet method type of muffins. But they are really quick and easy to make to fill up stomach when you feel hungry in-between meals.

Peanut Butter Muffins 花生酱马芬

Ingredients (makes 12 mini muffins)

2 eggs
60g sugar
50g oil
100g peanut butter
60g fresh milk
100g cake flour
1 tsp baking powder

Method

1. Whisk eggs and sugar until sugar dissolved. Add oil and whisk until well-mixed.
2. Add in peanut butter, followed by fresh milk, mix well.
3. Sift together cake flour and baking powder. Add into the liquid mixture in step 2. Mix the dry and wet ingredients together well. Stop stirring once the last traces of flour disappear. Do not overmix.
4. Spoon the batter into paper muffin cases until 80% full.
5. Bake at 180-190 deg C for 20-25 minutes (I bake 15 minutes for mini muffins).

Recipe from: 孟老师的100道小蛋糕

Nutella Muffins

9 December 2007


Nutella has always been my favourite since I was young. It's my favourite spread on my bread for breakfast. So I decided to try this Nutella muffins from Precious moments. The swirls I did are not very obvious. Overall the taste is not too bad. The nutella taste is not very strong though. Perhaps because it is only spread on the top. I prefer something very nutella. :)


This is a lemon chiffon cake that I have tried last week. It's the second time my chiffon cake sink again. I guess it has to do with beating the egg whites. Shall try again next time.