Thursday, February 4, 2010

Happy World Nutella Day 2010: Nutella Olive Oil Cupcakes



It's World Nutella Day everyone!! It's been declared by Bleeding Espresso and Ms Adventures In Italy that February 5th is the day we celebrate Nutella! It is also the Italian's sisters birthday so Auguroni L!! Here is my contribution to World Nutella Day:

Nutella Olive Oil Cupcakes


Makes 12

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg yolk
1 cup sugar plus 3 tablespoons
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup Nutella

Preheat oven to 325 degrees. Combine dry ingredients in a medium bowl, mix well and set aside.

In a large bowl, with an electric mixer on medium speed, beat the egg, yolk and sugar until thickened and lightened to a cream color, about 2 minutes. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream and Nutella well. Mix in the dry ingredients until incorporated well and the batter is smooth. Fill paper cupcake cups in the tin 3/4 full. Bake 20 minutes, or until golden on top and a toothpick inserted into the middle comes out clean. Cool before putting on the icing.





Nutella Icing:

1 cup confectioners sugar
1 cup creamy Nutella
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon Madagascar vanilla extract
1/4 teaspoon kosher salt
1/3 cup whipping cream
toasted hazelnuts for garnish

In a large bowl combine the confectioners sugar, Nutella, butter, vanilla, and salt with an electric mixer on a medium-low speed until creamy. Add the whipping cream and beat on high speed until the mixture is light and smooth.

And this is the result!



Check out www.nutelladay.com

How will you celebrate?

4 comments:

KC said...

That's an interesting recipe, I really want to try it. I like sweet recipes using olive oil. I wish we could get sour cream here! I'll have to substitute yogurt but I think they'll still be tasty.

Piccola said...

It's actually the first time I used olive oil when baking sweets. I was going to use Canola oil but I had already started the process when I realized I had vegetable oil and not Canola. I didn't want to use vegetable or the Pugliese olive oil, so the only other thing I had was the Portugese olive oil I brought from Lisbon. It was a happy accident because they came out so moist and flavorful. It's probably healthier to use yogurt. I may have to try it that way too.

Piccola said...

PS let me know if you do try it and how it comes out with yogurt :-)

Michelle | Bleeding Espresso said...

These look really great...was thinking the same thing about sour cream/yogurt. YUM! Thanks for sending this in :)