Cupcakes with Nutella Icing

Cupcakes with Nutella Icing

INGREDIENTS
For the cupcakes:
1/2 pound (2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 eggs
1 tsp vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup light cream

For the icing:
2 sticks unsalted butter, softened
1 tsp pure vanilla extract
4 cups confectioners sugar
1/4 cup nutella

DIRECTIONS
Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light, about 5 minutes. Add the eggs, vanilla and salt and mix well. Add the light cream to the batter and mix again.

In a separate bowl, sift together the flour, baking powder and baking soda. Add the flour mixture to the bowl, a little at a time. Mix until incorporated evenly.

Line a muffin pan with cupcake wrappers, and fill each to just below the top with batter. Bake for 30 minutes, until the tops are golden and a toothpick comes out clean. Set the cupcakes aside until the pan cools, then remove them to a baking rack to cool completely.

While the cupcakes are baking and cooling, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and vanilla. Sift the confectioners sugar into the mixture and mix until smooth.

Once the cupcakes are cooled, frost the cupcakes and serve.

Makes 14-16 cupcakes.