Nutella Frosted Cupcakes
3/4 c sugar
10 T butter, canola butter, or Smart Balance Regular Spread
3 eggs
1/3 c milk
1/2 tsp vanilla
1 3/4 c sifted whole wheat pastry flour
1/4 tsp salt
2 tsp baking powder
1/3 c Nutella
With mixer, cream sugar and butter or butter substitute for 2 minutes until light. Add eggs one at a time and continue mixing. Add milk and vanilla. Stir in dry ingredients.
Line 12 muffin tins with paper liners. With ice cream scoop, fill tins til 3/4 full. Top each with 1 1/2 tsp Nutella and swirl with toothpick. Bake at 325 degrees for approximately 20 minutes.
Note: This recipe also works well with a mixture of half cake flour and half white whole wheat flour.
Recipe adapted from Donna Hay
