For my third Wilton baking class we had to bring in cupcakes and a filling. While Nutella isn’t everyone’s favorite, if you like it you love it. I figured that inside a strawberry cupcake would be wonderful. Despite the few Nutella haters I talked to, everyone else seemed to think these would be the bee’s knees, arms and legs! Here is the recipe if you feel the same about Nutella.
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Total Time: 50 minutes Cook Time: 18-20 minutes
1 cup of Butter (2 sticks)
1¼ cup + ½ tablespoon of Sugar
2¾ cup of Cake Flour
¼ teaspoon Salt
2½ teaspoon of Baking Powder
4 Eggs
1¼ teaspoon Vanilla Extract
½ cup Milk
2/3 cup Strawberries + 2-3 medium Strawberries cut up in small pieces
1½ cups of Nutella
(1) Preheat oven to 350 degrees and line cupcake tins.
(2) In a medium bowl, add the cake flour, baking powder and salt. Sift with a whisk for about 30 seconds.
(3) With a mixer, blend the butter and the 1¼ cup of sugar until fluffy. Slowly add the eggs one at a time, mixing each egg in for about 1 minute. Add in the vanilla extract. (Make sure to scrape the sides down to get everything completely mixed). Add the dry mix and the milk, alternating, beginning and ending, with flour (to help keep the batter light and fluffy).
(4) Put the 2/3 cup of strawberries and the ½ tablespoon of sugar into a food processor. Mix until it becomes puree. There should be a few chunks, but mostly puree. Add the puree and the small cut pieces of extra strawberries to the batter. (I wanted a few chunks of strawberries when eating my strawberries).
(5) Fill the cupcake liners about ¾ full and bake for about 20 minutes until the cupcakes are slightly golden brown. Allow them to cool before frosting.
(6) Next, I used the Wilton 230 tip. I put this in a piping bag and filled the bag with Nutella. Then I put the tip in 2/3 of the way down in three different sections of the cupcake (I really wanted the Nutella flavor). Pipe the Nutella into the cupcake, while pulling the tip out.
(7) Lastly, I used the Wilton Frosting from Lesson 1. I dyed half of it pink. Then filled half the piping bag with pink and half with white before using a large star tip to frost.
(8) Enjoy!!!
** This is also a great basic cupcake recipe without the strawberries.
Also in this class we learned how to make drop flowers, leaves and grass (which is much harder than it sounds). I’ll make these for my final cake that is due this week, so I’ll have more pictures of this in next weeks post. Check back to see my final cake with flowers and rosettes!!
Here is a preview of my very first rosette’s!!!
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