Ingredients
Method
- Measure the butter, sugar, eggs, flour and baking powder using a weighing scale to get perfect results. Using the same weight in gms as the eggs without shells will give a perfect result.If your eggs are small then you can add some egg white from another egg like i did to weigh 125g total without shells. Egg Whites tend to give a super fluffy soft texture.
- Beat the room temperature butter with fine sugar till it gets a pale white color on Low Speed. Scrape the sides.
- Add the Room temperature Eggs one at a time mixing each egg well till just incorporated on Low Speed. Add vanilla essence.
- Place a Sieve on top and add the All purpose flour, Baking powder and Salt. Sift the dry ingredients in two batches, folding gently alternating with a tablespoon of milk in between. Do not over mix. Over mixing will result in a Dense texture, mix only till everything looks well incorporated.Use room temperature milk not cold.
- Use an IceCream Scoop or a small ladle to pour into the liners. I half filled with batter and created a space for Nutella filling with the back of a spoon. Spoon the Nutella in the centre and cover with more batter. Do not Overfill it. 3/4th or 2/3 is fine to get a proper shape.
- Bake the Nutella cupcakes @180C Preheated for 16-18 Mins Or Till Golden.
- I added chocolate chips to the rest of the batter to make chocolate chip cupcakes. Topped with more chips. Bake the Chocolate Chip Cupcakes @180C Preheated 20-22 Mins Or Till Golden on top
- This recipe makes 12 Standard sized Cupcakes
Video
Notes
To get accurate results everytime i do recommend weighing all the ingredients specially the butter, sugar, eggs and the dry ingredients in gms using a kitchen weighing scale rather than by cups or teaspoons.
Measure your eggs first without the shells, use the same weight of butter, sugar and flour to get perfect results everytime. If your eggs are small then you can add some egg white from another egg to weigh 125g total without shells.
Butter should be at room temperature to get perfect soft texture. Too soft and it will not rise properly, Too hard it will have a dense texture. I usually keep the butter at room temperature just for 15-20 mins from the refrigerator not freezer. But this depends on how humid your kitchen or location is. I stay in a very hot country. Press the butter with a finger and check. If too soft it will stick to your fingers, too hard it will not make much dent.