When I first looked at the recipe last week I wondered about making home made Nutella, which doesn't look very hard. With no hazlenuts at hand and little time I proceeded with a jar of Nutella from the supermarket.
I ran into some trouble with the batter towards the end of the recipe when it seemed lumpy You've got sugar, flour, baking powder, salt, egg yolks, and vanilla and almond extracts mixed together, supposedly looking like a paste. My mixture seemed thicker than that. Next you add melted butter. Perhaps at that point I didn't beat it enough? I wasn't sure how the batter should appear. I mixed in the beaten egg whites trying to be gentle, but perhaps I overmixed?
The next problem came after baking, when only six of the cupcakes came out cleanly. I got the other eighteen out, leaving little bits in the pan. If there ever is a next time with this recipe I will be more generous with buttering the pans.
I didn't ice them because I was transporting some to a function (only six, the nice ones), some to a friend, and stashing some in the freezer.
One taster said they were delicious. I wished they were more tender, probably my fault, not the recipe.
I thought my cakes came out nicely, but it really was a weird batter method!
ReplyDeleteMine were dense and dry. It was a really strange way of making a cake batter. Not one I will repeat.
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