Strawberry Cupcakes with Nutella Buttercream
Chocolate and fresh strawberry cupcakes topped with Nutella buttercream
Servings 23
Ingredients
For the cupcakes
- 400 g Fresh strawberries
- 480 g Self raising flour
- 1 tsp Baking Powder
- 1 tbsp Cinnamon
- 285 ml Almond milk
- 225 g Butter melted
- 2 Eggs large
- 285 g Caster sugar
For the buttercream
- 300 g Icing sugar
- 200 g Nutella
- 150 g Butter
- 3 tbsp Double cream
- ½ tsp Vanilla extract
Instructions
- Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3, line a muffin tray with cupcake cases
- Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
- Stir together the flour, baking powder and cinnamon
- Add the almond milk (or you can use regular milk), melted butter and eggs
- Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
- Bake them for 25 minutes until golden brown, then leave them to cool
- To make the buttercream, mix together the butter and icing sugar
- Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired
- Store in an airtight container in a cool place, eat leftovers within 3 days