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Nutella cupcakes & Peanut butter cupcakes...

There are lot of recipes for Nutella cupcakes on the Internet. I had a look at few of them and my thinking resulted in the below recipe. The cupcakes are very light, fluffy and crumbly. During making those little beauties I approached a small difficulty - I've already made the batter and noticed that I had only a little bit of the Nutella left, so... had to think of some other topping, and think quick. There's a peanut butter jar next to my Nutella one in the cupboard, always ;) so I thought 'why not?' It was a good idea, a very good one. Both versions are fantastic! I can't really decide which one I prefer!
Besides me getting right a very nice recipe, this baking time was made even more special... my 2 year old (2 years since last week! how the time fly...) helped me! She was mixing the batter, counting the eggs ;) licking the Nutella jar... it was great! I can tell you already that she will be baking/cooking herself one day... It was "Mummy and J time", a good quality time together... I'm so looking forward to many more baking/cooking opportunities with my Baby J... and in the future with Baby E too, she's only 5 months old at the moment so I have a little bit of waiting there...

How to make it...
- 70 g butter, room temperature
- 60 ml vegetable oil
- 400 g self-raising flour
- 140 g caster sugar
- 2 whole eggs
- 130 ml milk
- 1/4 teaspoon salt
- Nuttella and Peanut butter

Preheat the oven to 180 C. Whisk the butter, oil and sugar together until nice and smooth. Add both eggs and mix well. In a separate bowl sift flour and salt together. Gradually start adding the flour mixing constantly. When you notice it's getting very thick add the milk and then the rest of the flour. Mix/Beat very well together.
Line your cupcake baking dish with paper cases and put 1 full tablespoon of batter into each - from that amount of batter I got 20 cupcakes (20 full, heaped tablespoons of batter).
On half of them put a teaspoon of Nutella, on the other half - a teaspoon of peanut butter. Swirl it a little into the batter. You can always think of different topping: strawberry jam, fresh blueberries etc. Bake in preheated oven for 25 minutes, don't bake for too long or your cupcakes will be very dry!


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