Blogging from Atlanta and My Discovery of Nutella Cupcakes

Hello, friends and readers! I couldn't believe I left you without a word for so long. Packing for the move after Easter and some last minute baking had occupied almost all of my waking hours. Could you believe that we were still frantically packing on our last day before the move? Packing one week prior to the moving date is definitely not a good idea. Anyway, lesson learnt. On April 1st, we left St Louis for Atlanta. Another round of unpacking and furniture shopping ensued. To my surprise, I actually enjoy the unpacking process. It almost feels like presents opening on Christmas morning. Except there isn't new things that I don't already own. That,in a gist, explains my silence for the past weeks. I hope everyone is enjoying Spring, and no one notice my temporary absence.

Coming to a new city is exciting. I discover something new about this place everyday and nothing thrilled me more than knowing there's a few Malaysian restaurants in the vicinity. Although I haven't gotten the chance to visit them, but they will surely be on my "to-eat-list" once we have settled down.

I haven't done any baking in my new kitchen yet, but there were a few things that I baked before our move. Most of them were given away before photographed.You can find them in my past posts like here, here and here. One of the recipes I got to try in an attempt to use up the jar of Nutella was Self Frosting Nutella Cupcakes from Nicole's blog- Baking Bites.

I have read rave reviews about it from other bloggers, but never gotten round making it until the last week before our move. What a treat these cupcakes are. And I couldn't believe it took me so long to make it.To be honest, I kind of regretted sending them off after eaten only one of them. One thing for sure, the Nutella cupcakes are going to make an appearance here once I have my kitchen all set up and perhaps I will not share so generously this time. We'll see.

Nutella Frosted Cupcakes
from Baking Bites

10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 large eggs, at room temperature
1/2 tsp vanilla essense
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, 12 teaspoons. (1 teaspoon for each cupcakes)

Preheat oven to 325F. Line 12 muffin tins with paper liners.

Cream together butter and sugar until light and fluffy,about 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Using an ice cream scoop or spoon , fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes or until a cake tester comes out clean.

Remove to a wire rack to cool completely.

Makes 12 delicious cupcakes.