RECIPE - Nutella Frosted Cupcakes

Nutella Frosted Cupcakes

Ingredients
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preparation
Preheat oven to 175°C.
Line 12 muffin tins with paper liners.

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Using an ice cream scoop, fill each muffin liner with batter. (I filled the muffin liner with 1 spoonful of batter then layered it with some nutella and topped it off with the batter). They should be 3/4 full, if you're not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes.

Remove to a wire rack to cool completely.

Makes 12.

RECIPE - Banana Almonds Muffins

Banana Almonds Muffins

Ingredients:
2 cups all-purpose flour
1/2 cup packed brown sugar
2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups mashed very ripe bananas (about 4 large)
113g butter, melted
1/2 cup milk
1/2 cup sliced almonds (toasted)
2 eggs
1 tsp. vanilla extract

Instructions:
Preheat oven to 175°C.

In large bowl combine flour, sugar, baking powder, baking soda and salt. Stir in sliced toasted almonds.

Mash bananas. In small bowl, blend bananas, melted margarine, milk, eggs and vanilla. Add to flour mixture, stirring only until just blended (do not over mix). Fill muffin cups.

Bake for 18 to 22 minutes, or until golden brown and toothpick inserted into center comes out clean. Let stand several minutes before transferring to wire rack to cool.

Makes 12 large muffins.