Nutella sponge cupcakes

Name: Nutella sponge cupcakes - Flavia D.
Ingredients: 3 eggs 3 tablespoons powdered sugar 3 tablespoons flour a pinch of salt vanilla nutella

Dessert - Nutella sponge cupcakes by Flavia D. - Recipia

Nutella sponge muffins are made from a simple mixture of eggs, powdered sugar, and flour. They require few ingredients and no complicated preparations. The batter is created by folding whipped egg whites into the yolk mixture, and a teaspoon of Nutella is placed on top of each muffin. They bake for 20 minutes at 180°C and should cool slightly before serving. Quick Info Total time: approximately 35 minutes, including oven preheating and short cooling Preparation time: about 15 minutes Baking time: 20 minutes Servings: the number of muffins depends on the size of the molds used and how much each cavity is filled Difficulty: easy Recipe type: quick dessert, perfect for coffee Ingredients 3 eggs 3 tablespoons powdered sugar 3 tablespoons flour A pinch of salt Vanilla Nutella, one teaspoon for each muffin Instructions 1. Preheat the oven to 180°C. It's important that it is already hot when you put in the muffins so that the batter starts baking immediately. 2. Separate the egg whites from the yolks and place them in two different bowls. Be careful not to get any yolk in the egg whites, as the whites need to be whipped. 3. Whip the egg whites with a pinch of salt for about a minute until a foam forms. 4. In the other bowl, mix the yolks with the powdered sugar and vanilla for one minute. The mixture should become lighter in color and creamy. 5. Gradually add the flour "in a rain" over the yolks. Mix for about 30 seconds until incorporated. 6. Stop the mixer. Add the whipped egg whites to the yolk and flour mixture. 7. Gently fold the whites in with a spatula, using light, upward motions. Do not use the mixer at this stage. Gentle mixing helps retain the air in the foam and results in a lighter batter. 8. Distribute the batter into the muffin molds. No exact number of molds is specified, so divide the mixture according to their size, without overfilling. 9. Place a teaspoon of Nutella on top of each muffin. This should be added on top of the batter before baking. 10. Place the molds in the preheated oven and bake the muffins for exactly 20 minutes at 180°C. 11. After baking, let the muffins cool slightly. Carefully remove them from the molds and serve them plain alongside coffee. There is no need to mix the Nutella into the batter. In this recipe, it is placed on the surface, where it remains as a sweet layer over the sponge muffin. Why I Make This Recipe Often It's a handy recipe when I want a quick dessert without a long list of ingredients. Preparing the batter takes little time, and the baking is short. The vanilla flavor is pleasant in the simple mixture, and the Nutella adds a creamy, sweet touch without the need for a separate cream. The muffins are suitable for breakfast or as a snack with coffee. They are easy to serve after cooling slightly, when the batter is firm enough to be removed from the molds. Tips and Variations Tips Be sure to separate the eggs properly. If any yolk gets into the whites, the foam may not form as well. Do not continue mixing after adding the egg whites. Use a spatula and fold gently with light motions. This step preserves the airy texture of the batter. Add the flour gradually over the yolks, not all at once. Mix only as much as necessary to incorporate it. Preheat the oven before starting to bake. The indicated temperature for this recipe is 180°C, and the baking time is 20 minutes. Let the muffins cool slightly before removing them from the molds. When they are very hot, the batter is more fragile and can break more easily. Substitutions Vanilla can be used in whatever form is available, as the source of the recipe does not specify whether it is extract, vanilla sugar, or essence. The amount is not indicated, so use according to taste. No substitute for Nutella is specified. If changed, the same idea of the ingredient must be kept: a hazelnut or cocoa cream that can be placed on top of the batter before baking. However, for the version presented here, Nutella is used. Variations The basic recipe remains the same if you want to prepare the muffins without the topping. In this case, follow the steps for the batter and bake the simple mixture, but the original version calls for a teaspoon of Nutella on top of each muffin. Additionally, the amount of Nutella can be adjusted based on the size of the molds, but one teaspoon is recommended for each muffin. Serving Ideas The muffins are served after a short cooling period, plain, alongside coffee. They do not require additional decoration. They are also suitable for a quick snack, especially while the Nutella is still soft on top. Frequently Asked Questions 1. At what temperature are the Nutella muffins baked? The muffins are baked at 180°C in a preheated oven. The indicated time in the recipe is 20 minutes. 2. How much Nutella is put on each muffin? A teaspoon of Nutella is placed on top of each muffin after the batter has been distributed into the molds. 3. Can I incorporate the egg whites with a mixer? It is not recommended at the final stage. The mixer is stopped after the flour has been mixed in, and the egg whites are folded in with a spatula using gentle, upward motions. 4. Why are the eggs separated? The egg whites are whipped separately and then folded into the yolk mixture. This process contributes to the light texture of the sponge batter. 5. When can I remove the muffins from the molds? After baking, let them cool slightly. When they are no longer very hot, you can carefully remove them from the molds. Nutritional Values The values are estimated and cannot be accurately calculated for a single muffin, as the recipe does not specify the total amount of Nutella, the number of molds, or the serving sizes. For the entire basic mixture, without Nutella, the estimate is approximately 450–500 kcal, 20–22 g protein, 50–60 g carbohydrates, and 14–16 g fat. The values mainly come from the three eggs, powdered sugar, and flour. One teaspoon of Nutella adds approximately 25–30 kcal, depending on the exact amount. This can add about 3 g of carbohydrates and 1.5–2 g of fat. For the value per muffin, divide the total by the number of muffins made and add the Nutella used for each. Storage and Reheating After cooling, the muffins should be stored in a closed container to prevent drying out. Since they are made from a simple sponge batter and have Nutella on top, it is preferable to consume them fresh or within a short time. Reheating is not necessary. They can be served at room temperature. If you want the Nutella to be softer, the muffin can be heated very briefly, but it should be watched carefully to avoid drying out the batter.

Nutella sponge cupcakes

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