January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It's Chinese New Year today, Mother's Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine's Day, which I think is a perfect time of year to show love. It doesn't just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These cupcakes of course! Easy to make, pretty to look at it, and best of all - totally delicious to eat.
I started by dicing up 400g fresh strawberries. I added 1 heaped tsp flour and mixed in, to ensure they wouldn't sink when baking.
I stirred together 480g self raising flour, 1 tsp baking powder and 1 tbsp cinnamon.
I added 285ml almond milk (or you can use regular milk), 225g melted butter and 2 beaten eggs.
I gently folded in the strawberries and 285g caster sugar.
I filled 23 cupcake cases with the mixture.
I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.
To make the buttercream I mixed together 150g butter and 300g icing sugar.
I then added 200g Nutella, 3 tbsp double cream and 1/2 tsp vanilla extract.
I piped it onto the cupcakes using a piping bag and sprinkled some pink heart sprinkles on top. The cupcakes are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It's just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine's Day.
I'm entering this into myself and Cakeyboi's monthly challenge Treat Petite, this month hosted by United Cakedom. The theme is Like It, Love It, Gotta Have It! And I certainly feel that way about Nutella!
And into this month's Food Year Link Up hosted by Charlotte's Lively Kitchen, for Valentine's Day.
Strawberry Cupcakes with Nutella Buttercream
- 400g Fresh strawberries
- 480g Self raising flour
- 1 tsp Baking Powder
- 1 tbsp Cinnamon
- 285ml Almond milk
- 225g Butter, melted
- 2 Eggs
- 285g Caster sugar
- 150g Butter
- 300g Icing sugar
- 200g Nutella
- 3 tbsp Double cream
- 1/2 tsp Vanilla extract
Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink when bakingStir together the flour, baking powder and cinnamonAdd the almond milk (or you can use regular milk), melted butter and eggsGently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixtureBake them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then leave them to cool To make the buttercream, mix together the 150g butter and icing sugar.Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag, then add sprinkles as desired
Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.