Unfrosted

Apple Walnut Cinnamon Roll Cupcakes « Can You Stay for Dinner? In all my years on the internet, I’ve received three unforgettable emails. Each were typed by my mother. I picture her sitting at the keyboard, perfectly positioned to type as though she were being tested for proficiency. Either full caps or none at all. Her nose turned slightly up at the computer because she can’t quite see the 24” monitor. And truth be told, neither can I at 25 years old.

These electronic notes are the joy of my existence. The first email appeared in my inbox the day my mother discovered the internet. Truly perfect. The second best email was one that I’d like to have chiseled into stone. Love, articulated. And then there was the third email. Just so you know, she looks fabulous with bangs. The genius of email is the terseness. But back to the email itself. And I don’t question her. I baked the cinnamon rolls. These are not light, they are not classically healthy, they can’t even be considered simple. Apple Walnut Cinnamon Roll Cupcakes Let’s get started, shall we? Simply delicious home-cooked meals, etc.. ] When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes.

I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°.

Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. Cinnamon Doughnut Muffins. I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning.

However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that? The grocery stores sell donuts, but I think we all know the taste is not thesame as a donut shop donut. Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening.

Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Stir wet ingredients into dry ingredients just until moistened. Serve warm or room temperature. Print Recipe Ingredients.