**Jam and Nutellla filled Cupcakes**

This was my fastest baking adventure, as my friend rang me to come over for a cup of tea, I thought to bake something yummy for us, and as I have found the love of my old cook books once again I found this recipe here,its so easy and quick to bake. These were actually nougat cream cup cakes but I filled in some with Raspberry jam too :)

 

 

 

 

 

This batter is very light as I add less sugar in the batter because the jam and nougat cream fill in the gap and taste and then the butter icing  on the top gives it a perfect taste.

As they are freshly baked they seem a bit too soft, but after some hours they get a perfect form and one can bit in directly. The softness is due to the yoghurt I used in it.

 

 

 

 

 

I loved the butter icing the most and I literary ate it with spoon while beating it lol

The ingredients are very less and we usually have all stuff at home, so it is a good recipe for sudden guests too : )

You take:

300gram plain flour

50 gram sugar
60 gram soft butter

1 tbs baking powder

1-2 pinch of baking soda

1 pinch of salt

2 eggs

300 gram plain yoghurt

50 ml milk

Nougat cream (nutella)

Raspberry jam

 

 

 

For butter icing:

½ cup soft butter

2-2 ½ cups of castor sugar (can be more, just add accordingly)

2 tsp Vanilla extract

2-3 tsp milk

 

 

 

 

- You need 2 bowls for it

-In a large bowl sieve the flour, baking powder/soda, add the sugar and salt to it

-Mix all very well together

-Now in the second bowl, whisk the yoghurt, add the egg and milk

-beat these all on a high speed till all creamy

-Now drop this mixture on the flour mix and mix all with a spatula in the start

-Now use the beater but on a medium speed and only 1-2 minutes!!

-Mix the batter once again with the spoon or spatula, this way the batter stays light and airy

 

 

- Now lay the paper cups in the cup cakes try, this gives your cuppies a good and firm shape

-Fill in each cup with 1 tbs batter, now drop 1 tsp of jam and nougat cream alternately in the middle of this batter, now cover with 1 tbs batter again and spread it slightly so it covers the whole cream and jam.

-Bake on the middle rack in a preheated oven 170°C for around 20 -25 minutes

-Just insert a shashlik stick deep to check, it will come out a bit wet because of the jam and cream in it so no worries,

13. It is possible that they are done in 20 minutes so best is to keep a check.

Let them cool down completely before you start the icing as the butter will melt immediately and spoil your decoration: )

*Now make your icing fresh:

*Beat the butter till fluffy white

*Add the castor sugar slowly and keep mixing then beat all with the hand mixer

*Drizzle drops of milk to make it smooth, add the vanilla extract for aroma

*Now you can play around with your  icing pipe and different nozzles : )

I sprinkled some sugar decorating pearls I had, just use what you like to

 

 

 

So our cute Cuppies are ready to gobble!!