I started this one backwards. I'd pretty much like to eat nutella with everything or simply out of the jar, so I decided to make some nutella frosting (a little more civilised?). So I went searching for a cupcake recipe that I thought I could pair it with, and I chose Cooking Classy's Strawberry Cupcakes. For the first time I created my own frosting recipe which wasn't as hard as I thought and turned out pretty delicious!
The recipe called for both strawberry puree and diced strawberries which gives you this awesome pink batter and a slightly pink cupcake. I highly recommend using good quality strawberries. I regrettably used strawberries that didn't have a lot of flavour and found that although the flavour was there it could have been greatly improved if the quality of strawberries was there. The batter was light and the cupcake in general was a great compliment to the smooth nutella frosting.
I used a large round tip for frosting, and although the icing wasn't incredibly thick, the swirls held their shape. Although I've always known that having your butter room temperature (not cold or melted) makes a huge difference in buttercreams and other baking, I've never had the patience to get my butter out in time to allow it to soften. But lately Ive been allowing my butter to sit out of the fridge for a good while before hand and I've noticed a huge improvement in the consistency of my frostings.
All I wanted for the frosting was for it to actually taste like nutella and not just a basic vanilla buttercream. Most recipes I've seen on the internet use more butter than nutella, so I decided to make my own and surprised myself how with how well it turned out! I tasted like, putting it simply, whipped nutella (if such a thing existed)!
Nutella Frosting Recipe:
- Makes enough for 18-20 cupcakes
- 155g butter, room temperature
- 175g nutella
- 1 tsp vanilla extract
- 1 cup icing sugar
- Beat the butter with an electric mixer on medium speed for 2 minutes until pale and smooth
- Add nutella and vanilla, and mix to combine for a further minute
- Add icing sugar, 1/2 a cup at a time, mixing at a low speed after each addition
- Mix for a further couple of minutes on high speed, scraping down the sides of your bowl if needed
- Ice your cupcakes once cooled