Tag Archives: Easy recipe

Nutella cupcakes

14 Jan

I’ve travelled around the Great Barrier Reef, Melbourne, California and Germany – lucky me! – and now it’s back to my kitchen at home.  It’s amazing how much you miss homemade food after many weeks.  Eating out 3 times a day sounds like heaven, but always too much of a good thing is never great so after 2 months, I’m very happy to stay in for a while!

I’m sticking with the cupcakes theme and I may as well use one of my favourite things to come out of a jar – Nutella!  What doesn’t Nutella go well with (I can think of a few) but just ignore that for a moment and just think about the wonders of Nutella.  My personal favourite is just on a spoon and then straight into my mouth!  Mmm heaven.

Makes 12

125 gr unsalted butter at room temperature (don’t try to beat with cold cubes, like I did)
60 gr light brown sugar
50 gr runny honey
1/2 tablespoon coffee
2 tablespoons milk
60 gr Nutella (mmm Nutella)
2 large eggs
160 gr plain flour
40 gr cornflour
1 teaspoon baking powder
pinch salt
extra melted butter 
 
For the icing / frosting:
150 gr cream cheese (don’t bother with fat-free!)
150 gr Nutella (mmm Nutella)
350 gr icing sugar
1/2 tablespoon soft butter
 

Preheat your oven to 175 C (350 F).

Place 12 cupcake liners into a muffin tray and brush liners with melted butter.

In a large bowl, using an electric mixer, or upright mixer, mix the butter, sugar and honey until light and fluffy.  Should take about 3 minutes on a medium speed.  Add the coffee, milk and Nutella as the whisk on a low-speed.  Then add the eggs, one at a time.

In a separate bowl, sift together all the dry ingredients and then add to the other bowl.  Fold the mixture slowly until well combined. Divide among the cupcake liners and bake in the oven for approx 20 minutes.

For the icing / frosting, blend all the ingredients together.  Add a dash of milk if you need, but I didn’t.  Add to a piping bag and pipe using a medium nozzle.  I piped from the outside in, with the piping bag upright.  Enjoy!

nutella cupcakes

Easy Chocolate Chip Cookies

1 Mar

I only live with one person and that’s my partner.  Unfortunately, he isn’t much of a cake or dessert fan.  It’s not that he doesn’t like it; it’s just that he won’t eat much of it.  Since I have started this baking quest, I’ve had to constantly urge my partner to eat more cake, otherwise I will need to sign up to a triathlon, as the half marathon I’m currently training for won’t take care of the extra calories I’m consuming.

 This has been a constant battle, until this week.

 I finally found something that my partner has eaten willingly.  But, instead of eating one or two everyday, he has learnt from me and ate the entire batch of cookies in just two days.  I must admit, we both had our fair share when they first came out of the oven (as they did taste amazing warm, with gooey chocolate chips) but I was dreaming about them on the way home from work the next day, as you do.  But alas, they were all gone.  Not even one was left in the cookie jar the next day!  Gutted.

 Thankfully, they are very easy to make, so it won’t be any hassle to whip them up again – (I bought a new electric mixer as I didn’t want to make these by hand like I did with the cupcakes, and I’m in love, it’s the simple things…)

2 1/2 cups (375 gr) plain flour
1/2 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon salt
3/4 cup (200 gr) softened butter
3/4 cup (150 gr) granulated / brown sugar
1/4 cup (50 gr) firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup (180 gr) dark chocolate chips – I used 75% cocoa content
1 cup (180 gr) white chocolate chips

Turn oven on to 180 C / 350 F.  Grease two baking sheets with butter.

Mix the flour, bicarb of soda / baking soda and salt together in a medium bowl. 

In a large bowl, beat the butter and both sugars with an electric mixer until smooth & creamy.  Add one egg at a time and beat until just combined.

Turn the mixer onto a low-speed and add in the vanilla and then the dry ingredients.  Turn the mixer off.  Mix in the chocolate chips in by hand.

Scoop out one tablespoon of cookie dough and roll into a ball.  Drop onto the pre-prepared baking trays and make sure that each cookie is about 3 inches / 8 cm apart.  Bake in the oven for about 10 – 12 minutes or until the edges of each cookie is golden brown.  Allow to cool (or eat them after they have cooled for a minute or two, so good!).  Enjoy!

Cookies with a glass of milk