Banana cupcakes with nutella frosting!

See? I promised I would return to you! My exam is over so I'm having a day off. I baked these cupcakes on Friday night, baking is the best thing to calm me down. These were delicious, I got loads of compliments and the people in worked loved them as well. I doubled the recipe apart from the bananas, I only had four but you could still taste it. I didn't double the frosting recipe and still had plenty to ice the 24 cupcakes this made. This recipe states that it makes 16 however that never works out for me somehow, even though the cases were quite big!


I am a fan of anything with nutella in it, and I found the recipe on the Nutella website which is filled with links to yummy recipes!

Banana Cupcake Ingredients:

1 1/2 self rising flour

1/4 teaspoon salt

4 ounces unsalted butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

3 medium-large very ripe bananas, pureed

Directions:

-Preheat oven to 350 degrees F.

-Line 16 muffin cups with paper liners.

-Sift the flour and salt together in a mixing bowl. Set aside.

-Cream together the softened butter and sugar until light and fluffy.

-Add the vanilla and the eggs, 1 at a time, mixing well after each addition.

-Add the flour mixture and blend ingredients together until only just combined.

-Stir in the banana. Blend mixture until ingredients are fully incorporated.

-Portion batter into muffin cups. This recipe with make about 16 cupcakes.

-Bake in preheated oven until cakes are light golden brown and tester comes out clean, about 25-30 minutes.

-After removing cupcakes from the oven, cool completely on a wire rack.

-Once completely cool, top with nutella frosting (recipe follows) and a sprinkle of chopped, toasted hazelnuts.

Nutella Frosting Ingredients:

4 ounces unsalted butter, softened

1 cup nutella

8 ounces powdered sugar

2 tablespoons (ish) of milk or cream

Nutella Frosting Directions:

-Cream together the butter and nutella until blended.

-Add the powdered sugar gradually until ingredients are combined.

-Mix on a high speed, adding in milk or cream (2 tablespoons, more or less) until frosting is smooth and creamy.

-Fill a pastry bag fitted with a large star tip and pipe frosting over the top of each cupcake.

I decorated mine with edible glitter and mini eggs. These are the same cupcakes, I just wanted to use both types of cases!