Nutella Cupcakes (Diabetes Friendlier) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe on the web somewhere through one of the Diabetes newsletters I get in my email. I don't remember where so if you happen to know who the author is I will gladly update it here. I have not made these myself but would like to soon. Putting it here for safe keeping. The author of the original recipe added a note to say that this recipe also works well with a mixture of half cake flour and half white whole wheat flour. Prep time is estimated. Ingredients:
3/4 cup sugar |
10 tablespoons butter or 10 tablespoons soft baking butter with canola oil or 10 tablespoons smart balance butter |
3 eggs |
1/3 cup milk |
1/2 teaspoon vanilla |
1 3/4 cups whole wheat pastry flour, sifted |
1/4 teaspoon salt |
2 teaspoons baking powder |
1/3 cup nutella |
Directions:
1. Cream sugar and butter or butter substitute for 2 minutes until light.
2. Add eggs one at a time mixing in well.
3. Add the milk and the vanilla.
4. Mix in the dry ingredients.
5. Line 12 muffin tins with paper liners.
6. Fill tins 3/4 full.
7. Place 1 1/2 tsp Nutella on top of each cupcake and swirl with toothpick.
8. Bake at 325 degrees for approximately 20 minutes.
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