Yes you read it right, Nutella filled Christmas cupcakes! An easy one bowl vanilla sponge that is light and airy, filled with Nutella and topped with vanilla buttercream and sprinkles, not even the grinch can resist these cupcakes this Christmas!
Whilst this year has had a devastating impact on every life, I am looking for the positives this Christmas, and these cupcakes are sure to put a smile on your familys faces!
They are super simple to make, and are a really fun recipe to try with your friends and family so make sure to get creative and get baking!
You may be wondering...
Do I need any special equipment for this recepie?
No! An electric or standing mixer will speed up the process but of course you can use a wooden spoon, just make sure to thoroughly mix to enable consistency throughout your mixture.
As well as this you will need bowls and piping bags ( if you don't have piping bags you can spoon on the buttercream or cut a small hole in the corner of a plastic bag and fill this with your icing instead)!
Can I make this recepie dairy free?
You could try this recipe with dairy free alternatives for the butter, milk and chocolate spread! However I have not tried these switches myself so it may take some experimenting to get it right!
Can I make this recipe vegan?
Much like the dairy free alternative I have not tried this recepie vegan, but to do so you will need to replace the dairy products listed above with dairy free alternatives and replace the egg with an egg alternative!
Is this recepie nut free?
Using Nutella it is not, however if you swap the Nutella for a chocolate spread alternative that does not contain nuts then you are all good to go!
If you have any further questions use the contact me section on this page or head over to my instagram @rubysgfkitchen and comment your question on a recent photo! xx
The Recipe
175g gluten free self raising flour
175g butter, softened
175g caster suger
3 large eggs
3 tbsp milk
1/2 tsp zanthem gum
tsp baking powder
tsp vanilla extract
150g butter, softned
290g icing sugar
1 teaspoon vanilla extract
1 teaspoon milk
green food colouring
red food colouring
Christmas sprinkles
chocolate spread
Method
Preheat the oven to 180 fan, and line a 12 hole cupcake tin with cupcake cases.
Beat all your cupcake ingredients in a bowl with a electric whisk until smooth (be carful not to over beat as cupcakes may be rubbery!)
Using a spoon or ice cream scoop evenly disrepute your batter between your cupcake cases, lightly flattening the top with a tea spoon, moving in circular motions and place in the oven for 10 - 15 minutes or until brown and a skewer inserted in the middle comes out clean ( if you have any extra batter you could do a few more cupcakes or I like to use fairy cases and make small ones!)
Remove the cupcakes from the tin and leave too cool. Whist cooling make the buttercream; beat the butter until soft and add the icing sugar gradually mixing all the time (I use an electric whisk as this is the easiest and most efficient)
Separate roughly 3 tablespoons of icing into a separate bowl and leave this white.
Now half your remaining icing into 2 separate bowls, colouring own red and the other green (be careful to only use a few drops, always beating until the couler is right)
Once your cupcakes are cool, use a nossle, or knife to take out the middle of each cupcake (carful not to take out to much as you want cake for your filling to sit on) I use a melon scoop to do this.
Place your chocolate spread in a piping bag and fill the centre of the cupcakes with your spread ( or you can use a small spoon for this), placing the lid of the cake back on top, repeating this with each cupcake.
Place each icing in a separate piping bag (I use a star nozzle for the Green), for the green Christmas trees pipe in a circle moving towards the middle building height as you go and decorate with sprinkels
For the Santas move in the same motion as the Christmas trees with the red icing piping a whippy affect (or you can spread this on using a spoon). Use the white to dot around the bottom Circumference and one dot at the peak of the red icing
11. Repeat this with your remaining cupcakes and enjoy!
Hope you enjoyed reading, if you do make this recepie take a photo and tag me on instagram so that I can see your creations!
Happy baking,
Ruby xx
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