Hey Dolls! I've been really swamped with work and getting ready to move, so Emma from It's Emma Elise was nice enough to write a guest post for you all! I've been a longtime lover of her blog, and I'm sure you'll love it too! Especially after this delicious post...yum. So head over to It's Emma Elise and show her some love! After you read this post of course.
-------------------------------------------------------------------------How To Make Delicious Cupcakes From Scratch
About three years ago, I made a batch of cupcakes from scratch. My friends said they were the best cupcakes they had ever had. When I went to make them again, I discovered that I had lost the recipe! It was a total bummer, and I kept hunting for the recipe ever since.
Well, I recently found that recipe again. So here it is, for all of you to enjoy!
Before I begin, I want to give a shout-out to the original recipe inspiration. I found it on the blog, Linda - Lost In Switzerland. As the name implies, the original recipe was in Swiss units of measure (which I had to convert). I also made some of my own modifications along the way.
VANILLA CUPCAKE BATTER
- Butter (250 g / 8.8 oz)
- White sugar (1 cup)
- 3 eggs
- Jell-O vanilla instant pudding mix (1 teaspoon)
- Vanilla extract (¼ teaspoon)
- Whole milk (¾ cup + 1 tablespoon)
- White flour (2¼ cup)
- Baking soda (½ tablespoon)
- Preheat your oven to 355°F.
- Place cupcake liners in a cupcake baking tray. (The recipe will yield about 18 cupcakes.)
- Chop the butter into slices.
- Combine the butter and white sugar in a large bowl. Beat with an electric mixer until pale and creamy.
- One at a time, beat the eggs into your mixture.
- Beat in the vanilla pudding mix, vanilla extract, & milk.
- Use your electric mixer to gently fold in the flour.
- Add the baking soda, and fold in well.
- Spoon the batter into half of your lined cupcake tins. Fill each cup about ¾ full.
NUTELLA PISTACHIO CUPCAKE BATTER
- Shelled pistachios
- With the remaining batter, fold in spoonfuls of Nutella until you reach the desired consistency. (I added about 6 teaspoons. It will vary depending on the amount of batter left over, and how Nutella-y you want the cupcakes to be.)
- In a blender, chop the pistachios.
- Fold the pistachios into the batter until they are consistent throughout. (Again, the amount you add depends upon on much batter you have and how much you like pistachios. I added about 5 teaspoons.) Set aside your excess pistachios for later.
- Spoon the batter into your remaining lined cupcake tins, filling each cup about ¾ full.
- Put all of your cupcakes in to bake, placing them on the lower rack of the oven.
- Allow the cupcakes to bake for 20 minutes.
- When done, place the cupcake tins on a wire rack to cool for 1 hour.
CREAM CHEESE FROSTING
- Cream cheese (100 g / 3.5 oz)
- Butter (60 g / 2.1 oz) - at room temperature
- Powder sugar (5 dL / 2 cups)
- Lemon juice (1 tablespoon)
- Jell-O vanilla instant pudding mix (2 teaspoons)
- Vanilla extract (½ teaspoon)
- Baking powder (1 teaspoon)
- Using an electric mixer, whip or fluff together all the ingredients.
- Once the cupcakes have cooled, apply half of the frosting to the Nutella-pistachio cupcakes.
- Chopped pistachios
- Red food coloring
- Small round sprinkles
- Top your iced Nutella-pistachio cupcakes with chopped pistachios.
- Add 2 drops of red food coloring to the remaining half of the icing. Whip / fluff in with your electric mixer until the color is consistent throughout.
- Apply the frosting to your vanilla cupcakes.
- Top your iced vanilla cupcakes with the sprinkles.
- Store any remaining cupcake batter or icing in an airtight container in the fridge.
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