Cupcakes with Nutella and homemade Raspberry sauce topping

I wished I could give everyone of you reading this recipe one of these yummy cupcakes I baked today, unfortunately internet is still not good at this. 🙂 Cupcakes is one of my favourite desserts because they are delicious and you can top them with whatever you want. This time I decided to embellish them with my favourite hazelnut cream and a Raspberry sauce that I personally made. Now in the original recipe you would use a lot more butter but you know me, I always try to reduce the amount of fat, so if you decide to bake them following this recipe they will be delicious,pretty and healthy. They will be so perfect that you can even bring some of them to your mother-in-law, she won’t find any mistake even if she tries hard because sometimes they do (just kidding).

Now to make approximately 12 cupcakes and be a part of “the cupcake love club” you will need:

125 gr of flour

125 gr of custard sugar

2 tablespoons of butter

1 glass whole milk

2 large eggs

1 teaspoon of baking powder

1 teaspoon of bicarbonate soda

1/2 of an orange zest

a pinch of salt

For the topping:

5 tablespoons of Nutella

For the raspberry sauce

150 gr of frozen or fresh raspberries

1/2 of lemon

2 tablespoon of caster sugar

1 glass of water

Put on your favourite apron and off you go with the masterpiece 🙂

First you need to get the eggs and the butter out of the fridge and to let them get to room temperature.

Preheat the oven on  gas mark 4/ 180 C/350 F.

I used a kitchen robot (food mixer) but you can use  a whisk or even a wooden spoon to mix.

First, you have to incorporate in a bowl the flour,baking powder, bicarbonate soda, the salt and the lemon zest. Now, on  another bowl mix the butter and the sugar together, then add the two eggs and mix again until you have a nice thick creamy consistency. After that, add the mixture (with the flour,baking  soda,bicarbonate soda, salt and orange zest) slowly on the creamy mixture. Please make sure not to over mix the ingredients from this point because otherwise you will get a bread dough rather than a cupcake one. Then add the milk mix for about 30 sec and you are done.

Now carefully place the cupcake mixture on the special cupcake cases and bake for about 25 minutes making sure you don’t open the oven before the 20th minute. Check with a toothpick and if they are cooked, take them out of the oven and let them rest on a kitchen grid (so that they get cold evenly).

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To do the  raspberry sauce, you just put  the water the salt and the lemon juice on a small sauce pan on a medium heat, after 2 minutes of mixing  add the raspberries and let them cook for about 25 minutes making sure  to stir every once in while, after 25 minutes you can decide to drain the sauce (I didn’t because I love the creamy texture) or let them cook until nice and creamy.

You don’t have to do nothing for the Nutella topping (just try not to finish it before putting it on the top of the cupcakes.

After you have done all this work and everything is cold, you can bring your artistic imagination out and top the cupcakes as you prefer. This part it’s completely up to you.

alifemoment

ps. I added some creamy cheese to the raspberry sauce cupcakes.

Please,please tell me if you liked my cupcakes and if you decide to bake them, let me know.

🙂