November 18, 2005

Self Frosting Cupcakes with White Chocolate Peanut Butter



The hay, hay! it's donna hay event was created by winosandfoodies, who by the way, is off on a trip, so I'm not even sure when the round up is going to be for this. Oh well.

The basic idea was to have multiple participants use the same recipe from a Donna Hay mag, with alterations for variety if you cared to, then blog about the results.


My secret ingredient:


White Chocolate Peanut Butter. Mmm.

The Donna Hay self frosting cupcake is a very beautiful cupcake, that is for sure. The taste..well..



The taste was a tad too buttery. The texture too tough...not at all what my idea of a cupcake should be. Not that that is Donna's Fault (Or Nic's, whose altered recipe I used). Baking can just be like that sometimes. Beat something for too long, handle it too much, its just too damn tough. These weren't the throw in the trash variety, but most def. not the gobbled up immediately variety either. Ah well...next time Donna Hay.




Self Frosting Cupcakes (Revised by Nic)

10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted ap flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup



Preheat oven to 325F. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes. Remove to a wire rack to cool completely.
Makes 12.