Nutella Swirl Butter Cake

For the first time I halved a recipe. I need to start reducing my cake recipes or spread the fats so it won't all end up at my butt. The weekend was filled with weddings, began on Friday night, went home late, whole day Saturday and two weddings on Sunday. Despite that I still managed to squeeze time to bake yesterday morning with my little boy. I let him mix the butter, which he gladly touched and spread on the floor (!!), and he refused to give me back the ladle when he was having fun 'creaming' the butter and sugar together. I decided to make them in cupcake form rather than a 7 inch cake pan so that it'll be more interesting for Junior. This recipe makes exactly 12 cupcakes, just nice. Instead of the normal butter cake, I used ground almonds too so that I can reduce my stock and at the same time get a nuttier cake.

Ingredients

125g butter
50g ground almonds
100g flour
1 tsp baking powder
100g sugar
1 tsp vanilla paste
3 eggs
12 tsp nutella

Cream butter and sugar together. Add in eggs, one at a time and mix well. Mix in the vanilla paste. Add in flour and ground almond. Transfer the batter into cupcake lined muffin tray. I used the ice cream/cookie scoop, just nice 1 scoop per cup. Put in 1 tsp of nutella and swirl using a toothpick.

Bake for 20 to 22 minutes for 170 degrees Celsius.

Needless to say, nutella + butter cake is yums. And confirm husband-approved. And Junior loves it too! I let him eat a little bit of nutella, and the look of joy on his face is just so funny! I love baking sessions with my boy :)

Comments

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