I went with something that I don’t do a lot in my blog, baking. I made cappuccino muffins, cupcakes seem apt as a description too, with Nutella and marshmallow fluff frosting. The frosting was Margot’s idea. She’s got a better feel for sweet treats than I do and ignoring that idea would be pretty stupid in my experience.
Cappuccino Muffins w/ Nutella Fluff Frosting
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 Tbsp baking cocoa
½ cup + 2 Tbsp vanilla almond milk
1 tablespoon instant coffee granules
1/4 cup Smart Balance, melted
1 egg, beaten
1/2 teaspoon vanilla extract
Set oven to 375. Combine dry (first 6 ingredients) in a large mixing bowl. Mix the instant coffee into the almond milk. Mix in the melted Smart Balance, beaten egg and vanilla to the milk. Mix the wet ingredients into the dry until well blended. Pour batter into 6 greased or paper lined large muffin tins. Bake for 17-20 minutes or until a knife inserted in to the center comes out clean. Allow to cool.
¼ lb butter, softened
¼ cup Nutella
½ jar Fluff
¼ lb confectioners’ sugar
½ tsp vanilla
Blend the softened butter and Nutella together until smooth. Mix in the sugar and vanilla. Gently fold in the fluff using a spatula. Spread over the cool cupcakes.
The presentation in the china coffee cup completes the idea that this would be a great pairing with a hot cup of coffee for breakfast or an afternoon snack!
I hope everyone is having fun on Nutella Day. The list of recipes compiled so far is pretty amazing.