I have been seriously slacking on the blogging recently. But my mind has been other places with they whole graduation situation (that we must never speak about!). That unfortunate time has come and I am freaking out. I also gave up Pinterest for Lent, making finding recipes a challenge as it is one of my main sources. But the good news is that I am back for good (at least I think!) so apologies for the delay!
As most of you know I am a marketing major, and am obsessed with all things related to brands. I am currently in an international marketing class, where I was asked to present one food item with an international component to the class. My mind immediately went strait to my study abroad experience and what I had eaten. I very quickly decided on Nutella as my international ingredient and set out to find a recipe. I decided on this one!
Ingredients:
- 1/4 cup butter, at room temperature
- 1/4 cup canola or vegetable oil
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4-1/2 cup Nutella, room temperature
1. Preheat oven to 325 degrees
2. In a medium bow, beat the butter, oil and sugar with an electric mixer until light and fluffy.
3. Add the eggs and vanilla and beat until smooth.
4. Add the flour, baking powder and salt; beat on low until just blended
** Your batter should be thick!
5. Divide the batter between 12 cupcake liners
6. Add a spoonfull of Nutella to each liner
7. Using a toothpick or skewer swirl the Nutella into the batter.
8. Bake for 25-30 minutes
*Only allow to cool for a short time period then put into a container that will lock in the moisture, I left mine out too long to cool so they were a little harder than I would have liked them
**Also this recipe says they are "self-frosting" without the frosting they are more like muffins so I would suggest just adding some more Nutella on top because lets face it you can never have enough Nutella!!
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