Posts Tagged With: nutella

Super Easy Nutella Popcorn Cupcakes

I have been so ridiculously busy the last few weeks that my poor blog has been rather neglected of late. The main reason for this is that I am currently in the midst of house hunting! After much renting and moving back and forth, I’ve decided it’s time to get my bum in gear and finally get on the property ladder now that I’m earning again.

It’s something I’ve wanted for a long time and I’m desperate to settle in one place. It’s quite exciting but also overwhelming and scary!

Anyway, both my other half and my best friend had birthdays within a week of each other this month. Neither wanted a big cake but I couldn’t not create anything for them, despite my current time-poor situation. So one exhausted Saturday afternoon I made these delicious and decadent cupcakes, which don’t involve any fancy ingredients and are a doddle to put together.

Nutella is a life-saver when you don’t have the time/energy to whip up icing following the effort of making the actual cake, and ready-made popcorn is an impressive but simple decoration. And, most importantly, they’re extremely tasty!

If you’re reeeeally short on time, you could use packet chocolate cake mix instead of doing the sponge from scratch – I certainly wouldn’t judge you!

And if  you like super-easy Nutella recipes, why not whip up a batch of delicious Nutella porridge bars?

IMG_1191

INGREDIENTS – makes approx. 15-18 cupcakes

For the cakes:

  • 225g/8 oz self-raising flour
  • 140g/5 oz caster or granulated sugar
  • 70g/2.5 oz brown sugar
  • 225g/8 oz butter or margarine
  • 4 eggs
  • 3 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 1 tbsp strong coffee

For the icing/decoration (I have to confess that I didn’t measure these accurately!)

  • Roughly half a jar of Nutella or other chocolate & hazelnut spread
  • Roughly half a pack of ready-prepared toffee popcorn, e.g. Butterkist

METHOD

For the cakes:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a muffin tin with cupcake cases.
  2. Whisk the butter/margarine and sugars together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, cocoa powder, coffee and vanilla extract until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the cake cases until they’re each about three quarters full, then pop in the oven and bake for around 15-20 minutes until a cocktail stick inserted into the sponges comes out clean.
  5. When baked, leave the cakes to cool on a wire rack. At this stage the they can be frozen for decorating at a later date if you wish.

For the icing/decoration:

  1. When the cakes have cooled, dollop a generous amount of Nutella onto each one and smooth out using a palette knife.
  2. Top each cake with 5 pieces of popcorn.
Categories: Chocolate, cupcakes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | 3 Comments

Virtuous Fruity Porridge Bars & Sinful Nutella Porridge Bars

Okay, let’s start with the healthy version. I’m often guilty of running late for work in the morning but I really don’t like to rely on sugary and unsatisfying cereal bars for a super quick breakfast.  As cereal or toast isn’t exactly the most practical thing to try and make at my desk, I wanted to try and make some homemade alternatives that are a bit more wholesome and virtuous than store bought on-the-go snacks.

These fruity bars contain no refined sugar and are adapted from a recipe I came across for blueberry porridge squares as part of a guest post on Deliciously Ella’s website. I decided to incorporate apples and raisins as these are two things I currently have in abundance at home (thanks, in part, to the final glut from my scrumping adventures as mentioned in my previous two posts!), but you could use pretty much any fruit you like, dried or otherwise. Dried cranberries also work well and I can imagine dried apricots, either straight out the packet or rehydrated, would be delicious too. You could also add chopped nuts to add a bit of a crunch.

These bars are a revelation in that they really do taste like porridge, despite the lack of conventional bowl and spoon! They’re not crispy and chewy like a flapjack but rather divinely squidgy and filling – perfect to keep you going until lunchtime (or at least elevenses…)

And now to mention their dark and sinful counterpart. My other half has been very poorly recently and he mentioned that he loves porridge with a cheeky dollop of Nutella in it so this was the perfect opportunity to adapt the recipe further and transform it into a no-holds-barred sugary, chocolatey, indulgent treat. This version certainly does not share its fruity cousin’s status as a healthy option but it’s so, so good and dangerously moreish! I’ve included both recipes below for you to choose depending on how virtuous or decadent you’re feeling.

The fruity bars can easily be made vegan friendly and/or dairy free with a few minor adjustments, which I’ve suggested below.

20151123_190618I added some mixed nuts to this batch of fruity ones 🙂

20160325_151756.jpgI made the original batch of Nutella ones in a round cake tin as I was at my other half’s and he doesn’t have the recommended rectangular tray!

INGREDIENTS – makes approx. 12 bars

For the fruity porridge bars:

  • 300g oats
  • 225g eating apples
  • 100g raisins
  • 100ml honey (or maple/agave syrup to make it vegan)
  • 225ml milk (or oat/soya/almond milk to make it vegan/dairy free)
  • 3 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp water

For the Nutella porridge bars:

  • 300g oats
  • 2 heaped tbsp Nutella or other chocolate & hazelnut spread
  • 100g dark chocolate chips
  • 100ml golden syrup
  • 225ml milk
  • 2 tsp vanillla extract

METHOD

For the fruity porridge bars:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular cake tin with baking parchment.
  2. Peel and core the apples and chop roughly into chunks no bigger than a 50p piece.
  3. Place them in a saucepan along with the lemon juice, water and 2 teaspoons of cinnamon and bring to the boil. Turn down the heat and simmer for around 5-7 minutes, or until the apple pieces are soft and squashable. Turn off the heat and allow to cool slightly.
  4. Pour the oats into a large mixing bowl, then add the apple mixture, raisins, honey, milk, vanilla extract and the final teaspoon of cinnamon. Stir until combined.
  5. Pour the mixture into the prepared cake tin then pop in the oven and bake for around 20 minutes, or until the mixture feels fairly firm to the touch.
  6. Allow to cool and slice into bars with a sharp knife.

For the Nutella porridge bars:

Follow the recipe as above but omit steps 2 and 3 and add the Nutella, syrup and chocolate chips in place of the fruit, honey and cinnamon in step 4.

20160325_151627Oozing patches of Nutella – what could be better?!

Categories: Healthier, Other Treats, Raw/Vegan | Tags: , , , , , , , , , , , , , , , , | 1 Comment

Create a free website or blog at WordPress.com.