Friday, May 11, 2012

Strawberry Nutella Buttermilk Crepe Cupcakes

Here is a special sweet treat, perhaps to make for Mother's Day Celebration or just because your craving Nutella. But these are Strawberry filled Nutella Frosted Buttermilk Crepe Cupcakes that are perfect combination! Okay, so the batter may not taste exactly like crepes, but close to it and gives this whole treat the satisfaction of eating crepes in cupcake form! The husband loves them and well grateful I am allergic to Nutella because that means more for him :) As a result I only made 6 cupcakes instead of doing the normal dozen, but you can easily double the recipe. 
Strawberry Nutella Buttermilk Crepe Cupcakes: (makes 6)
Slightly Adapted from Just Putzing

1/2 cup + 2 T all-purpose flour
1/4 cup + 2 T granulated sugar
1 tsp baking powder
1/2 tsp table salt
1/2 cup apple sauce (unsweetened)
1/4 cup buttermilk*
1 large egg
1 tsp vanilla extract
* If you don't have buttermilk, you can easily replace it with plain Greek yogurt (something I can't find here in Mexico unfortunately, or just use milk w/ 1/4 tsp vinegar and let sit for 5 minutes.

Strawberry Puree:
15 whole strawberries
1 tsp granulated sugar

*Nutella Buttercream Frosting:
1/4 cup Nutella
1/4 sticks butter, softened
1/2 cups powdered sugar

Preheat oven to 350. Line standard muffin tin with 6 cupcake liners. In a large bowl, mix together apple sauce, buttermilk, egg, and vanilla until smooth. In another small bowl, combine together the remaining dry ingredients. Slowly stir in dry ingredients, mixing well to ensure there are no flour pockets. Divide batter evenly among cups of prepared tin about 2/3 full. Bake for 20 minutes, or until cupcake tops are slightly gold and springy.
While cupcakes are baking, begin to make the strawberry puree. Hull or cut the leaves off the strawberry and toss in a blender. Sprinkle the sugar on top and let sit for a few minutes-- helps release the juices in the strawberries and allow for a smoother and sweeter filling. Blend together until smooth liquid consistency. 
Remove cupcakes from the tin and transfer to a wire rack to cool while you make your frosting.
In a medium bowl, cream together butter and Nutella. Slowly add in powdered sugar, and mix until smooth.  
Next, fill your piping bag and use injector tip or plain round tip, insert the tip into the cupcake about 1 in deep and pipe in filling. Place a little pressure to fill inside of cupcakes and when the filling begins to squirt from opening, that is enough. Clean-up any leftover strawberry puree on top of cupcakes for cleans late while frosting. Note: If you don't have a piping bag, you can find more ways to fill a cupcake here
Finally, spoon frosting into a piping bag, and pipe thick swirls or simply use a butter knife to frost each cupcake. Garnish with sliced strawberries

* If you find the frosting to be too buttery, add a little more Nutella or powdered sugar (1 tbsp at a time), until you find your ideal balance of flavors and serve.

Mix wet ingredients together.
Mix dry ingredients. 
Combine both Wet + Dry and mix well.
Pour batter into lined muffin pan and bake for 20 minutes.
Hull the strawberries, place in blender, sprinkle sugar and let sit a few minutes. Blend until smooth. 

Make Nutella Buttercream Frosting
*Note: I did not have powdered sugar, so I made some in the blender using
granulated sugar--  my frosting is not as fine and fluffy as a result.

Remove cupcakes from oven.
Place on a cooling rack.
Prepare piping bag w/ strawberry puree.
Inject puree into cupcake, about 1 in. deep.
Clean off any leftover puree and ready to frost.
Garnish w/ sliced strawberries.
and enjoy!!!

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