Delicious Raspberry and Nutella Cupcakes. Fluffy vanilla cupcakes, filled with a gooey puddle of raspberry and Nutella, topped with a light and creamy Nutella buttercream. Bringing some of my favourite flavours together, I think you’re going to love these cupcakes!
Last weekend I started wedding dress shopping in ernest. Making appointments, actually going into shops considering that I might come out having purchased a dress. My Mum and I did back-to-back appointments, driving across Surrey and Hampshire in the process. You know what? Wedding dress shopping is hard! Its fun too, of course. There is something rather wonderful in being allowed to climb in and out of beautifully decorated dresses.
Swirling around in yards and yards of tulle, being seduced by sparkles or lace. Having someone running around the shop pulling out dresses they’ll think will suit you. But, it is hard. There is so much choice, big dress, full skirts, lacy backs, fish tail, grecian, soft, corseted. Lots and lots of words that meant absolutely nothing to me until a few weeks ago. A whole new language of beads and fabrics. And yet, somehow, none of them are quite right. I don’t think I’ve found the right one yet. I’ve been tempted by a few, one or two have come very close, but I haven’t had a moment with a dress that tells me this is the one I should be wearing on my wedding day.
Some people say as soon as you put your dress on you’ll know its the one. Other people say that this doesn’t happen, and you end up deliberating between several strong contenders. I’m not quite sure which category I fall into yet. Even more confusingly, some people tell you to limit the shops you visit, so as not to overwhelm yourself with dresses, and but other people tell you to try on as many as you can. I’m trying to relax and enjoy it, remember there’s no rush. Theres time. The right dress is out there and no doubt there are lots of dresses I would feel very beautiful in if it came down to it.
I may not know what I like when it comes to wedding dresses. But there is one topic I feel much more confident about, and that, as always, is cake. As today’s post is such a girly one, I’ve got a girly recipe for you. These raspberry and nutella cupcakes combine some of my absolute favourite flavours; vanilla, raspberry and Nutella. The base of the cupcakes is a deliciously light and fluffy vanilla sponge. They’re filled with Nutella and raspberry, topped with a Nutella buttercream, and decorated with a few more beautifully fresh raspberries. Raspberry and chocolate go so well together. The sharp freshness of the raspberry is the perfect balance to the sweetness of the chocolate.
My favourite part of these cupcakes is the delicious gooey little puddle of Nutella and raspberry that pool in the bottom of the cake. A perfect surprise as you bite through the fluffy vanilla sponge. As you bake the cakes you half fill the cases with the mixture, then top with half a teaspoon of Nutella. Push a raspberry into the Nutella, then cover with the remaining mixture. As the cakes cooks the raspberry melts down and mingles with the Nutella. The results are a jammy, chocoaltely, sticky wonderful filling.
The cupcakes are topped with a swirl of chocolate Nutella buttercream. I’ve used Nutella buttercream before, in these Ferrero Rocher Cupcakes, and its defiantly one of my favourite buttercreams. The version here is a little lighter, a little paler, and a little less rich. It uses a little less Nutella, and a little less cocoa powder so it doesn’t overwhelm the delicate vanilla of the cupcake, or overshadow the juicy red raspberries.
These really are my favourite sort of cupcakes to make. They’re so simple and quick to make, but they really get people excited. The Nutella and raspberry filling will have people oooing in delight! There’s something so lovely about watching people bite into these cupcakes, and see the surprised excitement on their faces when they find the puddle of fruity Nutella. A perfect treat for a girly occasion, these are cupcakes you’ll be wanting to make again and again!
As always I love to see your bakes. Thank you to everyone who has been sharing their pictures on Facebook and Instagram lately! If you do give these cakes a go, I’d love to see them. You can tag me on instagram, twitter, or share the pictures on Facebook.
– The recipe makes a small batch of six cupcakes, but it is easily doubled.
– The buttercream mixture makes enough for a generous swirl of buttercream on each cake. If you would prefer to use less buttercream, half the recipe.
– As you mix the buttercream it may seem very dry and lumpy. Keep mixing, it will take a little time, but as you mix it will all come together and become deliciously smooth and fluffy.
– I’ve decorated my cakes with raspberries, but I think they’d look equally lovely with chocolate curls, or even just a light dusting of cocoa powder.
- 115g butter, soften to room temperature
- 115g caster sugar
- 1 teaspoon vanilla extract
- 115g self raising flour
- 2 large eggs
- 2 tablespoons milk
- 3 teaspoons nutella
- 6 raspberries
- ------ for the icing
- 100g butter
- 100g nutella
- 150g icing sugar
- 15g cocoa powder
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- additional raspberries, to decorate
- Preheat the oven to 180C / 160C fan / 350F.
- Line a large cupcake tin with 6 paper cases.
- In a large bowl, cream together the butter, sugar and vanilla.
- Add in the flour, eggs and milk, and fold until everything is well combined.
- Half fill each cupcake case with mixture.
- Add half a teaspoon spoon of nutella to each half filled case, and press in a raspberry.
- Fill the cases with the remainder of the mixture, making sure to cover the raspberries and nutella completely.
- Bake in the centre of the oven for about 22 minutes until golden, risen and cooked through,.
- Cool completely on a wire rack.
- Once cool, make the buttercream. Cream together the butter and nutella until the mixture is smooth and pale.
- Sift the icing sugar and cocoa powder together, and add to the bowl along with the milk and vanilla extract. Beat until the mixture is smooth, light and fluffy. As mix it may appear to be very dry and grainy, keep going, as you beat it the buttercream will come together and become creamy.
- Pipe onto the cupcakes and top with raspberries.