Wednesday, March 25, 2015

Yellow Cupcakes with Nutella Buttercream



I received a pack of silicone baking muffin / cupcake cups from Sunsella and it gave me the perfect excuse to try out this super delicious recipe!! Oh my gosh - the yellow cake is divine. Light, perfectly sweet, lovely texture and consistency all on its own; then you add a generous topping of nutella flavored buttercream frosting?! Divine!


Kenneth is not a chocolate lover - but he sure does love yellow cake with chocolate frosting; it is his go-to cake whenever asked. That's what he gets every single year for his birthday. I was really excited to give this from scratch recipe a try (I've never done a scratch yellow cake before), and I was extra excited to give the nutella buttercream a try! I just had a hunch that was going to be a big hit with Kent.


This is a keeper for sure - I didn't have any issues with the cake or the frosting and am so pleased to share this one with you - I hope you get a chance to give it a try and enjoy it as much as we have!


Yellow Cupcakes with Nutella Buttercream from Chef Savy

Ingredients
½ cup unsalted butter, softened
¾ cup sugar
2 eggs plus one egg yolk, room temperature
½ teaspoon vanilla extract
1½ cups all purpose flour
¼ teaspoon salt
1½ teaspoons baking powder
4 ounces milk, room temperature

Nutella butter cream frosting
½ cup butter (1 stick)
2 cups powdered sugar
3 tablespoons Nutella
1 tablespoon milk
½ teaspoon vanilla extract

Directions

Yellow Cupcakes
  1. Preheat oven to 350 degrees. In a stand mixer with the paddle attachment cream butter and sugar until fluffy. Takes about 5 minutes.
  2. Add in eggs and vanilla extract. Mix to combine.
  3. In a separate bowl mix together the dry ingredients. Combine the flour, salt, and baking powder.
  4. Alternatively add the dry ingredients and milk in two parts to the egg mixture. Make sure to stir in between. Do not over mix. The batter should be thick.
  5. Fill a cupcake lined pan with batter ⅔ of the way up.
  6. Place in the oven and bake for 12-15 minutes. Make sure a knife or toothpick inserted comes out clean.
Nutella Buttercream
  1. In a stand mixer with the paddle attachment cream butter on high for about 2-3 minutes to get a creamy fluffy texture.
  2. Add in the powdered sugar on low speed until combined.
  3. Add in nutella, milk, and vanilla extract. Mix to combine. If the frosting is too runny add more powdered sugar. If it is too thick add some more milk.
  4. Pipe the icing onto cool cupcakes and decorate as desired. Cupcakes can be stored on the counter at room temperature for a day or two and in the refrigerator for up to 5 days.



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*Full Disclosure: I received complimentary product from Sunsella for the purpose of review. I received no compensation for this post. All comments are 100% accurate and 100% my own.


2 comments:

  1. Oh, these sound heavenly! Nutella buttercream?!?! Amazing! We just finished dinner a little while ago + now I wish I had one so badly. YUM!

    ReplyDelete
  2. These cupcakes look absolutely adorable. I'm a big fan of nutella, so I guess I'm gonna make them very soon! Agness of runagnessrun.com :*

    ReplyDelete

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