Nutella Strawberry Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1/2 cup whole milk, 120ml, at room temperature
02 -
1/2 cup unsalted butter, softened to 113g, room temp
03 -
1 3/4 cups cake flour, or 207g, leveled and spooned
04 -
1/4 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
3/4 teaspoon baking powder
07 -
1 1/2 teaspoons vanilla extract, pure
08 -
3 large egg whites, brought to room temp
09 -
1 cup granulated sugar, about 200g
10 -
1/2 cup sour cream or plain yogurt, 120g, at room temp
→ Filling
11 -
1/3 cup Nutella, or 100g
→ Swirled Buttercream
12 -
6 cups confectioners' sugar, totaling 720g
13 -
1/8 teaspoon salt
14 -
1/3 cup Nutella, equaling 100g
15 -
1 teaspoon pure vanilla extract
16 -
1 cup freeze-dried strawberries, comes to 25g
17 -
1 1/2 cups softened butter, 340g total
18 -
1/3 cup heavy cream or milk, 80ml
# Instructions:
01 -
Set your oven to 350°F or 177°C. Line a muffin pan that holds 12 cupcakes. If you’ve got extra batter, you’ll need another pan with 2-3 liners.
02 -
In a bowl, combine the cake flour, salt, baking soda, and baking powder. Stir it all together and keep it aside.
03 -
Start by whipping up butter with sugar till creamy. Mix in the egg whites, then stir in the vanilla and sour cream. Alternately add the dry mixture and milk, just till there’s no lumps.
04 -
Portion out the batter, filling each liner about 2/3 full. Bake for about 20-22 minutes. Use a toothpick to check – it should come out clean. Let 'em cool down.
05 -
Take out a small section from the center of every cupcake. Put some Nutella inside, and put back the top of the cut cake.
06 -
Grind up freeze-dried strawberries into powder using a processor. Cream the butter, then add powdered sugar, cream, salt, and vanilla. Separate this frosting, mixing Nutella into one half and the strawberry powder into the other.
07 -
Put both frostings side by side in a piping bag fitted with a 1M tip. Swirl the frosting over each cooled cupcake. To fancy them up, add strawberries or chocolate shapes on top.
# Notes:
01 -
Room temperature ingredients blend easier and give better results.
02 -
For nut allergies, use chocolate ganache instead of Nutella.
03 -
Only use freeze-dried strawberries to avoid soggy frosting.