Nutella Cupcakes

This post was originally written in February 2011, but I have moved it from my tumblr as World Nutella Day 2012 is coming up soon, on February 5th.


I found out recently that there is something called “World Nutella Day”, which is celebrating it’s 5th anniversary on February 5. This inspired me to bake Nutella cupcakes this weekend.

I decided to use a variation on the Golden Vanilla Cupcakes recipe from Vegan Cupcakes Take Over The World. I have adapted this recipe to make it gluten free, and added lupin flour as it’s high in protein and gives the cupcakes a nice golden yellow colour.

Here goes…

Golden Cupcakes

Ingredients

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 1/2 cup Lupin flour
• 3/4 cup gluten free plain flour
• 2 tblsp cornstarch
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup canola oil
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp hazelnut extract

Directions

• Preheat oven to 180C and line muffin pan with cupcake liners (I use little ones, so get around 48 cupcakes per batch, but if you use regular sized liners you’ll get between 12 - 18 cupcakes).
• Whisk the soy milk and vinegar in a bowl and set aside for a few minutes to curdle.
• Add oil, sugar, vanilla and hazelnut extracts to the soy milk mixture and beat together. Sift in the flours, cornstarch, baking powder, baking soda and salt, and mix until no large lumps remain.
• Fill cupcake liners two-thirds of the way and bake for 12 minutes (small liners) or 22 minutes (regular size) until done. Transfer to a cooling rack and cool completely before frosting.

Nutella Butter Frosting

• 3 cups icing sugar
• 1/3 cup butter
• 1/3 cup Nutella
• 1/4 cup soy milk

• Soften the butter, beat the icing sugar into the butter and slowly add milk until you are happy with the consistency (you may not need all the milk).
• Soften the Nutella in the microwave and mix into the icing.
• Pipe onto cupcakes.