I just can't help it but took an extreme interest in Rita's (of
Mochachocolata - Rita) recipe of
Peanut Butter and Nutella Cupcake when I read the recipe that does not contain any butter and uses olive oil instead and using very little egg!
And so I did the cupcakes and they're absolute divine!!! The texture of the cake is more steam like. However, the colour of cupcakes do not look as good as Rita's, it's very very pale. Based on my baking experience, cakes that use very little oil will not yield a golden colour but I'm not complaining as they still tasted great especially the goey PB and nutella fillings.
Peanut Butter and Nutella Cupcake
1 cup all purpose flour
1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
2 tbsp peanut butter (and more for filling)
2 tbsp nutella (and more for filling)
1 egg white (I added the yolk in)
1/4 cup olive oil
a dash of vanilla
2/3 cup plain yoghurt
Preheat oven to 180C. Mix dry ingredients in a mixing bowl. Mix wet ingredients in another bowl, except peanut butter and nutella. Pour wet ingredients into dry ingredients, mix a bit, add peanut butter and nutella, whisk until just combined. Pour batter into muffin tray lined with paper cups half way, spoon a bit of peanut butter and nutella in the middle, top off with more batter until 3/4 full, bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Recipe from Mochachocolata - Rita
Tecnorati tags:
cupcake +
peanut butter +
nutella
