STICKY DATE AND NUTELLA CUPCAKES WITH MERINGUE BUTTERCREAM FROSTING
February 5, 2010 in Uncategorized
Today is World Nutella Day 2010 so I baked up a storm last night and then beat up a storm this morning with the frosting. Since then I have been farming these little devils out to whoever will take them otherwise my diet will go south for sure…..they are absolutely sinfully decadently divine. A sort of cupcake version of a sticky toffee pud without a velvety smooth delicious topping instead of the sauce. When you bite into it you get a mouthful of the most delicious surprise – a soft centre bursting with sensational hazelnutty chocolate spread………YUM!!!! Nutella has always been a favourite of mine and a jar of it is not safe in this house. Especially if, like me, you like orange with your chocolate and you grate the zest of an orange into the jar……..Ooooooooooooooooooh!!!
NUTELLA DATE CUPCAKES WITH MERINGUE BUTTERCREAM FROSTING
(Adapted from CAKES to celebrate love and life by Callie Maritz & Mari-Louis Guy)
210g Self Raising Flour
135g Treacle Sugar (Muscovado)
1 Jumbo Egg
Few Drops Pure Vanilla Extract
45g Butter at room temperature
Pinch of Salt
125g Dates – finely chopped
125ml Boiling Water
2.5ml Bicarbonate of Soda
1/2 Jar Nutella Spread with the zest of an orange (finely grated) mixed in
Preheat oven to 180deg Celcius
Line a large muffin pan with large muffin cups
Place the dates in a bowl and sprinkle on the bicarb of soda then add the boiling water. Allow to stand while
you make the batter
Using an electric mixer beat the butter till light and fluffy, add the egg and beat in.
Add the milk and vanilla and beat all together till well beaten
Sift in the flour & salt and add the brown sugar and beat in gently
Drain the dates then add them to the batter and fold in gently
Place small amounts of batter into each paper case
Place a large dollop of Nutella onto the batter in each case
Cover well with another amount of batter (each case must be about 2/3 full)
Place into preheated oven and bake about 20 minutes
Allow to cool on wire racks then decorate when cold
MERINGUE BUTTERCREAM FROSTING
2 Jumbo Egg Whites – at room temperature
130g Treacle Sugar (Muscovado)
120g Butter – softened
1 Vanilla Bean – split and the seeds scraped out
Whisk egg whites and sugar together over a bowl of simmering water until sugar has dissolved
and the mixture is hot to the touch
Pour into the bowl of an electric mixer, add the vanilla seeds and beat on high speed for about 5 minutes
until thick and fluffy
Start beating in little bits of butter at a time, incorporating well after each addition until the frosting is beautifully smooth and fluffy
Place in an icing bag and pipe onto the cold cupcakes
Decorate as desired then take a coffee break and enjoy
This has had to be a very quick post guys, I’m sorry. I haven’t even been able to edit it so please excuse any typos. I have been trying to get it done all afternoon but the wheels have come off a little bit here. My beautiful boy wont be able to come for his Pinky Friday Fun again as he is on his way to see a specialist at Constantiaberg with ?? Meningitis. My nerves. So I am sitting at home here with little monster Jay who is all over the place. I’d rather be with Ty and know what is going on but someone has to keep the home fires buring….and at least this little guy is keeping me occupied. He is just too gorgeous.
Please say a prayer for Tyler that it wont be meningitis but rather some other simple virus that is going round…..
Thanx and have a wonderful weekend
PS DONT FORGET THE CAPE TOWN FOOD BLOGGERS CONFERENCE 2010…BOOK NOW IF YOU ARE INTERESTED IN ATTENDING.
UPDATE: Tyler is home. Turns out not to be meningitis but a severe viral infection of the upper respiratory tract. The symptoms are the same as for meningitis. Once Jay fell asleep things quietened down and the little angel slept all night until 6am when he woke up all bright eyed and bushy tailed looking for his brother hehe. Thanx so much everyone for all the good wishes and support. Much appreciated.