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Soft cupcakes with Nutella filling, good and quick to prepare. You can replace the Nutella with a chocolate ganache, custard or jam.
Gluten-free cupcakes with Nutella
Preparation time 1 hour Ingredients for about 14 cupcakes:
165 g of gluten-free flour (I used the BiAglut flour)
8 g of baking powder
165 g of vanilla white sugar*
120 g of milk
60 g of butter
a pinch of salt
(*) store the white sugar in a jar containing a vanilla bean
Heat the milk with the butter over low heat until the butter was melted.
Beat the eggs for about a minute with a pinch of salt, then add the sugar, a little at a time, and mix well until the mass will be foamy and swollen (about 10 minutes). Then gently incorporate the flour sifted with baking powder, again little by little. Reheat the milk with the butter and incorporate it into the mixture.
Pour the batter into cupcake tins to 2/3 of the height, then put a teaspoon of Nutella on top of each cupcake without covering with the mixture and bake in a preheated oven at 175 °C for 15 minutes.
The chocolate, in baking, will go down inside the cupcake. These cakes are very fluffy and they keep perfectly for a few days.
With the same dough, you can make a cake, putting it all into a cake pan and baking it for about 30 minutes. Even without filling, with a little icing sugar above, it is very good.