Recipes Brown Sugar and Cinnamon Cupcakes with Nutella and Cream Cheese Icing

foodforthefarmer

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Cupcakes

Ingredients:
1/4 cup canola oil (60 mL)1/2 cup brown sugar (125 mL)3/4 cup white sugar (175 mL)1 egg (1 )1 tsp vanilla (5 mL)1/4 cup ground hazelnuts (60 mL)1 1/3 cup flour (325 mL)1 1/2 tsp baking powder (7 mL)1/4 tsp salt (1 mL)1 tsp cinnamon (5 mL)1/3 cup milk (75 mL)

Directions
1. In large bowl, beat together canola oil, brown sugar, white sugar, egg and vanilla until well combined.
2. In second medium size bowl combine ground hazelnuts, flour, baking powder, salt and cinnamon. Mix well.
3. Add dry ingredients alternately with the milk. Beat well.
4. Divide batter into 12 greased or paper lined muffin cups.
5. Bake at 350F (180C) for 20-25 minutes or until toothpick inserted into the center of a cupcake comes out clean. NOTE: These cupcakes have a brownie-like consistency and centers may sink very slightly when cooling.
6. Cool completely on wire rack. Frost with Nutella Frosting. *Recipe follows.

Nutella Frosting

Ingredients:
4 oz cream cheese, softened (112 g)3/4 cup nutella (175 mL)2 cup icing sugar (500 mL)1/4 cup cocoa powder (50 mL)2 Tbsp milk (25 mL)

Directions
1. Beat cream cheese until very soft.
2. Add nutella and continue to beat until well combined.
3. Add icing sugar, cocoa powder and milk and beat until piping consistency, adding a small amount of extra milk if necessary.
4. Fill decorator piping bag and pipe frosting over cupcakes.



The delicious hazelnut taste of nutella, combined with cinnamon and brown sugar impressed many people at the 2011 Red River College baking competition.

Christina Kliever - 2nd place winner - 2011 Red River College Baking Competition
 
 
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