– Red Velvet Cupcakes

Nutella Stuffed Red Velvet Cupcakes with Nutella Buttercream. Nutella stuffed Red Velvet Cupcakes with a silky smooth Nutella Buttercream topped with a handful of Red Velvet Crumbs! Ingredients – Red Velvet Cupcakes 325g plain flour 300g caster sugar 1 tsp bread soda 1/2 tsp salt 2 tbsp cocoa powder 6 floz vegetable oil 1 cup buttermilk – room temperature 2 large eggs 2 red food colouring bottles – 50ml altogether 1 tsp vinegar 1 tbsp good quality vanilla essence Cupcake Filling melted Nutella Nutella Buttercream 1 cup Nutella 1 cup butter – room temperature 2 tsp vanilla essence 3 cups icing sugar 1 – 2 tbsp water – if needed Method Preheat the oven to 180 degrees and line your cupcake tray with 12 cupcakes cases. Sieve all the dry ingredients together in a large bowl. Mix all the wet ingredients in another bowl. Add the dry ingredients in two stages beating well after each addition. Divide evenly into the cupcake cases and bake in the preheated oven for 15 – 20 minutes or until a skewer inserted into the centre comes out clean. Cool completely before decorating. Filling the Cupcakes Remove the centre of the cupcakes with a 1 M piping nozzle or an apple corer, carefully without ripping the bottom of the cupcake cases otherwise the filling will spill out. Spoon or pipe in the melted Nutella until you reach the top. Decorating the Cupcakes Beat the butter and sieve in the icing sugar together until light cream and smooth. Beat in the Nutella and the vanilla until all ingredients are fully incorporated and the buttercream is light and fluffy. In the icing is too thick add in 1 tbsp of water at a time. Icing should be thick enough to pipe. Fill your piping bag with your chosen nozzle and pipe the buttercream evenly over the cupcakes. To decorate, scatter over remaining Red Velvet crumbs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180 degrees and line your cupcake tray with 12 cupcakes cases.

Step 2

Sieve all the dry together in a large bowl.

Step 3

Mix all the wet in another bowl.

Step 4

Add the dry in two stages beating well after each addition.

Step 5

Divide evenly into the cupcake cases and bake in the preheated oven for 15 – 20 minutes or until a skewer inserted into the centre comes out clean. Cool completely before decorating.

Step 6

Remove the centre of the cupcakes with a 1 M piping nozzle or an apple corer, carefully without ripping the bottom of the cupcake cases otherwise the filling will spill out. Spoon or pipe in the melted Nutella until you reach the top.

Step 7

Beat the butter and sieve in the icing sugar together until light cream and smooth.

Step 8

Beat in the Nutella and the vanilla until all are fully incorporated and the buttercream is light and fluffy.

Step 9

In the icing is too thick add in 1 tbsp of water at a time. Icing should be thick enough to pipe.

Step 10

Fill your piping bag with your chosen nozzle and pipe the buttercream evenly over the cupcakes.

Step 11

To decorate, scatter over remaining Red Velvet crumbs.