When I came back from Dubai, my sister Salwa told me that “during your absent I used to check your blog and read some of your posts … there are a lot of funny spelling mistakes” she told me. When I heard her mentioning that I felt really grateful for making this blog! Now I know that this blog represents part of me. My feelings, readings, discoveries, travels, cooking experiments, writings, etc. are written here. Salwa’s words were touching.
Salwa is in Bahrain right now, I miss her. She used to help me a lot with this blog. Even my other sister Hessa, she used to read what I have written and correct my mistakes if there is any. Hessa also helps me with selecting the pictures which will be published. I miss them so much. Thanks God they will comeback at the end of the week.
Hazelnut and Nutella cupcake
In normal, raw lifestyle, day I don’t feel carving for chocolate stuff at all. But the carving starts immediately when I eat any cooked meal, which is usually in the free days. I noticed that, when I eat chocolate my carvings for more chocolate increases dramatically. However, when I go back to my raw diet the carvings vanish like it never been existed!
Adapted from Superior Cup Cake (Arabic book), Hanna A.Hashem Al-Alawi
The original recipe contains more ingredients and instructions for additional coating and Hazelnut garnishing. I didn’t mention it in the recipe because I didn’t do it myself.
100g butter @ room temperature
1/4 cup icing sugar
1 teaspoon vanilla extract
2 tablespoons chocolate hazelnut spread, Nutella
1 1/4 cup flour
2 tablespoons cacao powder
1 teaspoon baking powder
Dash of salt
1/4 teaspoon baking soda
1/4 cup hazelnuts, crushed
3/4 cup buttermilk
making the cupcakes
Preheat the oven to 350°F.In a big bowl whisk the butter with the sugar until it gets fluffy. Add the eggs and the vanilla while whisking. In another big bowl sift the flour with the cacao powder, baking powder, baking soda, and salt.
Alternately add the dry ingredients, buttermilk, Nutella and the crushed hazelnut to the butter-sugar-egg mixture. Continue adding the ingredients until you finish the whole amount. Make sure that the mixture is fully homogenized.
Pour the batter into the molds then bake for 30 minutes of till well done*.
*You can use a tooth picks to check if your cupcakes are done or not, just insert it in the middle of any cupcake randomly and take it out, if there is nothing stuck to it that means your cupcakes are done.
enjoy with love,
MaryamPrint this post