Scrummy cupcakes

Classic treats filled and topped to create something special!

Nutella-filled Cupcakes

MAKES 12 PREPARATION 15 MINUTES COOKING 30 MINUTES

125g butter, softened

2 / cup caster sugar 3 1 teaspoon vanilla extract 2 eggs 1½ cups self-raising flour,

sifted ¼ cup cocoa powder

2 / cup milk, plus ¼ cup extra 3 1 cup dark chocolate chips 220g jar Nutella (see tip) ¼ cup chopped hazelnuts extra chopped chocolate,

chopped hazelnuts to serve CHOCOLATE BUTTERCREAM 125g butter, softened 1½ cups icing sugar, sifted

¼ cup cocoa 1 tablespoon milk

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well.

3. Fold in the combined self-raising flour and cocoa alternately with the first measure of milk. Fold through chocolate chips. Spoon mixture into paper cases so each one is two-thirds full.

4. Bake for 20-25 minutes until cooked when tested. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

5. In a small bowl, combine Nutella and extra milk until smooth.

6. CHOCOLATE BUTTERCREAM. In a small bowl, using an electric mixer, beat butter on high until pale. Gradually add combined icing sugar and cocoa, beating until fluffy. Beat in milk. Transfer to a piping bag fitted with a fluted nozzle.

7. Using a small, sharp knife, cut a small recess in the centre of each cupcake. Sprinkle hazelnuts in the recesses. Fill with Nutella mixture.

8. Pipe chocolate buttercream on top of cupcakes. Sprinkle with extra chopped hazelnuts, drizzle with remaining Nutella and top with chopped chocolate.

Raspberry-filled Cream Cheese Cupcakes

MAKES 12 PREPARATION 15 MINUTES COOKING 30 MINUTES

125g butter, softened

2 / cup caster sugar 3 1 teaspoon vanilla extract 2 eggs 1¾ cups self-raising flour, sifted 2 / cup desiccated coconut 3 2 / cup milk

3 1 cup frozen raspberries,

thawed toasted coconut flakes, icing

sugar to serve CREAM CHEESE ICING 500g cream cheese, softened

150g butter, softened 1 teaspoon vanilla extract 1 cup icing sugar

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well.

3. Fold in combined flour and coconut alternately with milk. Spoon mixture into paper cases so each is two-thirds full.

4. Bake for 20-25 minutes until cooked when tested. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

5. In a small bowl, crush raspberries with a fork.

6. CREAM CHEESE ICING. In a small bowl, using an electric mixer, beat cream cheese, butter and vanilla on medium until pale. Add icing sugar, beating until fluffy. Transfer to a piping bag fitted with a fluted nozzle.

7. Using a small, sharp knife, cut a small recess in the middle of each cupcake. Fill with raspberries, reserving 1 tablespoon. Pipe icing on top, sprinkle with toasted coconut flakes, dust with icing sugar and drizzle with reserved raspberry.

Banoffee Cupcakes

MAKES 12 PREPARATION 15 MINUTES COOKING 30 MINUTES

125g butter, softened

2 / cup caster sugar 3 1 teaspoon vanilla

extract 2 eggs 1¾ cups self-raising

flour, sifted 1 cup mashed banana ½ cup milk 380g can caramel

condensed milk whipped cream (see tip), biscuit crumbs, sliced jersey caramels, sliced banana to serve

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well.

3. Fold in self-raising

flour alternately with combined banana and milk. Spoon mixture into paper cases so each is two-thirds full.

4. Bake for 20-25 minutes until cooked when tested. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

5. In a small bowl, whisk caramel condensed milk until smooth. Transfer to a zip-lock bag and snip a small piece from one corner.

6. Using a 2cm round cutter, remove a round from the middle of each cupcake. Fill with caramel. Dollop with whipped cream. Sprinkle with biscuit crumbs, sliced jersey caramels and extra banana. Drizzle with remaining caramel.