There’s a photo of my parents on the magnetic board that’s propped on my desk. My dad’s got his hands in the air, mid clap, his mouth wide open, cheering. Mom’s got the biggest smile on, the kind that gives mega-watt a run for her money. This was taken at my sister’s wedding. I must’ve done something right, because that photo was taken right after I gave my bridesmaid speech.
Sitting right above that photo is a gingerbread plushie magnet, you know, the slightly loopy one from Shrek. It was a gift from a very proud boy who congratulated me on riding the roller coaster twice, and even managed to put my hands up in the air. I whined, and begged to turn around, but we all knew I wanted to ride on it. And conquer it twice I did!
Right at the bottom of the board is a piece of paper I’ve been diligently checking off the boxes on. See, I’m on a shopping ban (no shoes, bags, clothes & accessories) and every day I come home without a shopping bag, I get to tick off a box. I’ve got 2 more months on it and I’m still going strong. Let me tell you though, I’m not sure how creative I can get with my wardrobe much longer.
I feel like I need to add a photo of these cupcakes on the board. I’m rather proud of them, especially since vanilla cupcakes haven’t always been particularly cooperative. Sure I’ve had some luck with them, but it’s the one things I bake with trepidation each time. Will they leave the cake liners? Will they be soggy on the bottom? Will they taste like flour?
Buttery, dense but still tender, perfumed with vanilla with a dash of chocolate from the Nutella; they’re actually less scary than I thought they’d be!
And the frosting reminds me of the smoothest vanilla bean ice cream.
Eat and be happy that the weekend is upon us!
Vanilla & Nutella Cupcakes (adapted from the Butch Bakery Cookbook)
2 cups GF flour blend
1.5 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temp
12 tbsp Nutella, room temp
1) Preheat oven to 170°C. Line a a 12-hole cupcake tin with paper liners.
2) Mix flour, baking power, baking soda and salt together. Set aside.
3) In the bowl of a stand mixer, cream the butter and sugar until pale and fluffy. Scrape down the sides of the bowl and add in the eggs, one at a time, beating after each addition. Add the flour mixture and the buttermilk alternately in 3 additions, starting and ending with the flour. Beat on high for 30 seconds.
4) Divide evenly between prepared cupcake tin and dollop one tablespoon of Nutella into each cupcake.Bake for 22 minutes or until a skewer inserted comes out clean. Allow to cool before frosting.
5) To frost, fill a piping bag fitted with a star tip with the vanilla bean buttercream, and pipe rosettes on top of each cupcake!
Vanilla Bean Buttercream
1 x Swiss Meringue Buttercream, without the white chocolate
1/2 vanilla bean, seeds scraped. Use the pods for vanilla sugar
1) Beat the buttercream together with the vanilla seeds until mixed through. Use immediately.