Tuesday, April 15, 2014

Nutella cupcake

Another bake for our breakfast today! Instead of a 22-25cm chiffon pan, I baked them in cupcakes. It shrunk quite a fair bit after out of the oven, and too moist.

I'm copying the recipe here from Table for 2 for ready reference. I may try out using chiffon tin the next time. I also missed reading the part about reducing the milk. Have to take special note the next time!

Nutella Cupcake 
(yields 18 cupcakes) 


100gm hot milk (to reduce)
180gm Nutella
80gm cake flour, sifted
5 egg yolks (grade B)
1/2 tsp vanilla extract
5 egg whites (grade B)
80gm sugar ( I reduce to 70gm) 


1. Melt Nutella with hot milk, stir until smooth. Let it cool down.
2. Preheat oven to 160(fan)/180C. Prepare a 22 or 25cm chiffon pan. Do not grease. ( I use cupcake liners)
3. When the Nutella mixture has cooled down, mix with egg yolks, flour and vanilla extract until it becomes a smooth batter.
4. In a clean bowl, beat egg whites until soft peaks and gradually add in sugar and beat until stiff.
5. Put 1/4 of the egg whites into the Nutella batter, with quick and gentle stroke, fold the batter. Repeat with another 1/4 of the egg whites.
6. Pour the Nutella batter into the egg whites, scrape the Nutella batter bowl clean and fold the final batter until no streaks of egg whites are seen.
7. Bake the cake for 50 minutes or until done. ( I bake the cupcakes for 20-25mins)
8. Remove from oven immediately, and cool it upside down*.
9. When cake has TOTALLY cooled down, remove from mould and slice to serve. Keep cake air covered to prevent drying out.

1 comment:

Anonymous said...

This looks good! Nicely done! =D