I probably should have just said, "NUTELLA", anyone?
We have a recipe in our family for crazy cake. Crazy because it doesn’t use any eggs, I think. It is a moist, dense chocolate cake that goes well for cupcakes, because it doesn’t crumble or leave half of the cake behind in the paper.
Ingredients;
2 1/4 cups flour
1 1/2sugar
4 1/2 TBS cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
9 TBS. vegetable oil
1 1/2 TBS vinegar
1 1/2 tsp vanilla
1 1/2 cups water
Mix dry ingredients together with whisk= this uses the most basic of ingredients plain flour, granulated sugar, baking cocoa, white vinegar, etc. If you have fancier ingredients and want to use them- go ahead- the cake will turn out great whatever you substitute.
Add wet ingredients and stir until batter is relatively smooth.
This will make a 9×13 inch cake or 24 cupcakes or 1- 8 inch double layer cake .
Grease pan of choice and bake at 350 degrees F for about30 minutes or until toothpick comes out clean and/or cake bounces back a tiny bit when poked- however you check doneness in cakes.
The icing is a basic buttercream with Nutella as main ingredient.
1 stick butter,soft
3 cups icing sugar (10x)
1/2 cup nuttela
2 TBS milk, cream or half and half
Beat butter until smooth, add sugar one cup at a time, add milk until you get a creamy and easy spreading texture, then add nutella and beat until it is completely incorporated.
Cool cakes, then spread a thin layer of nutella on top of each.( you could eliminate this step, but why? If you decided to make these it is because you love nutella and this is just another opportunity to add it and perhaps to lick your fingers!)
Put icing in pastry/icing bag and add large star tip.
Ice cupcakes starting at outer edge and work your way around to the center- flourish the tip at the top to end with a star.
Add roasted chopped hazelnuts or not- you already have the nutella- right!?
Enjoy!
Heidi, you’re making me hungry! We love nutella, but I’ve never thought of using it to flavour icing. Thanks for the cupcake recipe too – it’s always handy to have an egg-free recipe on hand for the allergic…
That looks yummy. I’m betting it would take up every single one of my Weight Watcher’s points. (It would probably be worth it too!) 🙂
Celia, thanks.:)
Do you call them cupcakes in Australia? I heard they are called fairy cakes in England, but not sure if the name is the same down under.
You know Andrea, it probably would. 🙁
But nutella is supposed to be part of a healthy breakfast if you have it on a piece of whole wheat bread, along with a glass of OJ.
I’d rather eat a cupcake, though.
Mmm, these look good! Vinegar? Tell me why does that go in? I don’t think I have come across a cupcake recipe with vinegar before.
For me fairy cakes are cupcakes, but cutting the top out, icing them and then cutting the top in half and placed on the top- like fairy wings.
Heidi, yes they’re called cupcakes here! As Brydie mentioned, fairy cakes or butterfly cakes as they’re also known, are when a dome is cut out of the top and repositioned to look like wings. Do you have butterfly cakes over there? I must make some…haven’t done that in years! 🙂
I loved them! Thank you for sharing.
Brydie,
The vinegar is to activate the baking soda. Baking soda as a leavening agent must have an acidic addition to get it to work. Since this cake cuts out dairy (buttermilk) and eggs the vinegar is a viable substitute.
Celia, we do make decorative cupcakes and cakes, cutting and placing an icing to come up with fanciful designs, but I’ve only heard and seen the designation of fairycakes in British cookbooks.
I am going to make some for my grandson and start a family tradition. Thanks for the idea!