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Eggless Nutella Cupcakes

superveggiedelight's picture
Ingredients
Dry ingredients
  Flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
Wet ingredients
  Butter 1⁄4 Cup (4 tbs), at room temperature
  Condensed milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Vinegar 1 Teaspoon
  Low fat milk 1⁄2 Cup (8 tbs), at room temperature
For self frosting
  Nutella 18 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 350 degrees F.

MAKING
2. In a bowl sift the dry ingredients together.
3. Beat together condensed milk and butter with an electric hand blender.
4. Add vanilla extract and vinegar and beat.
5. Add milk little by little at a time and blend.
6. Add the dry ingredients into the wet ingredients little by little and blend with the blender to form a smooth batter.
7. Fill the cupcake maker with the batter using a 1/4 cup measurement.
8. Top each cupcake with 1 1/2 tablespoon of nutella.
9. In the nutella cups slowly stir the cake batter and frosting with the help of a toothpick.
10. Place in the preheated oven preferably on the middle rack and bake for about 20 minutes.
11. Check for doneness by pricking the center of the cake with a toothpick.

SERVING
12. Serve the cupcakes with coffee.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Flour
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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