Bakes & Cakes, Recipes
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Easy Vanilla Cupcakes with Nutella Frosting

Once you get the basics right then everything else is a breeze. My first cupcake was a vanilla cupcake. Somehow adding the chocolate as an additional step made it feel like advanced baking! Now here’s the best part. I made my first cupcake (in my whole life) in March last year! After which I’ve been stuck with the cupcake bug and been driven to try all kinds of mini joys. So now you know that I wasn’t born with a ladle in my hand nor did I have supreme baking talent. The key to success is the 3P’s – Practice, Practice, Practice! (Like the joke – Rumor is that a pedestrian on Fifty-seventh Street, Manhattan, stopped Jascha Heifetz (the greatest violinist of our time) and inquired, “Could you tell me how to get to Carnegie Hall?” “Yes,” said Heifetz. “Practice, Practice, Practice!” So there you go … if I can bake, so can you. And starting you off is this Basic Vanilla Cupcake Recipe. And just to add some pizzazz, we have a nice and easy Nutella frosting. Have fun!

Easy Vanilla Cupcakes with Nutella Frosting
Prep time: 10 mins
Baking time: 20 mins
Makes: 10-12 cupcakes
What you need:
½ cup unsalted Butter, room temperature
2/3 cup granulated Sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1½ cups Maida or cake flour
1½ tsp Baking powder
¼ tsp Salt
¼ cup Milk, room temperature
For the frosting:
5 Tbsp Nutella
2 Tbsp Milk
What to do:
For best results,  follow the method in the given sequence as is. Pre-heat the oven to 170 degree C. Grease or line your muffin tin with paper cups. Sift together the flour, baking powder and salt. This ensures that all the three dry ingredients mix evenly and removes lumps.
With an electric mixer or hand mixer, beat the butter for 1-2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Start with a low speed and increase to high speed. This process incorporates maximum air bubbles, making the cupcakes, soft and airy.
Add the room temperature eggs, one at a time. Beat the mixture until smooth after each egg, about 30 seconds. If the mixture curdles, stop adding the eggs, beat until smooth before adding the remaining eggs. If you do not add room temperature eggs, the volume of the baked cupcakes will reduce. Add the vanilla extract. Beat for 2 minutes.
Now slowly beat the sifted dry ingredients into the mixture in three batches, adding the room temperature milk between each flour batch. Start and end with the flour. Scrape down the sides of the bowl as required, and ensure that the batter is evenly mixed. Do not over beat.
Fill ½ to 2/3 of the cups in the first muffin tin. Bake for 17-20 minutes. Insert a toothpick into one of the cupcakes in the oven and ensure it comes out clean. Remove and cool on a wire rack.
Now beat the Nutella with the milk until you have the consistency of hot fudge. Pipe or spread the frosting on the cupcakes once they have cooled completely. Simple and delish!
P.S. Click here for another version of the vanilla cupcakes. This current recipe makes a lighter, fluffier cupcake, whereas the older one is more moist. Take your pick J


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