- All-Purpose Flour
- Baking Powder
- Vanilla Extract
- Whole Milk
- Granulated Sugar
- Salted Butter
- Brown Sugar
You need all-purpose flour. what I have here is Italian baking powder and vanilla. you can use regular baking powder and regular vanilla extract here of course and some salt,whole milk,granulated sugar,eggs you need pearl sugar well. you don’t need it but, I like it a salted butter that’s been softened at room temperature and you need some Rosella and that’s it. I’ve got my oven preheated to 350. I’ve got my muffin tin lined with these cute little liners which I’m kind of obsessed with.I have to say now the must the muffins don’t come up all the way they come about halfway up but for some reason. I just have a little fear with these so I’m going to use them but you can use any muffin liner if, you prefer all right am I just going to make this in a bowl with a whisk and a spatula so, it’s really easy into my bowl.I am going to start with the butter, brown sugar and I am just going to combine these together and just just down to the combined. I don’t have to go too far lovely. I’m going to add in my eggs if you were using regular vanilla extract. you might want you want to add it at this point along with your eggs since. I’m using the powder my Italian vanilla.
I’m going to add that with my dry ingredients and awning to – it’s just mix this until you get a really nice smooth mixture because at this point you can’t over mix but by the time you add your dry ingredients. you don’t want to overmix oh you see how that’s nice and smooth that is perfect now. I’m just going to add in the notes so easy buddy makes the best vanilla muffin or cupcake base that really does it so, good just add that in and if it looks like it’s curling
at this point once you add the milk it’s fine see and then. you just take your dry ingredients. I’m just going to give them a quick little mix doesn’t have to be perfect and I took get rid of this and switch to my spatula at this point and then just fold them in to combine and mess it awesome okay now using an ice cream scoop normally.
I juice one big scoop in there but at this this time.I want to do a half of a scoop right now because this is going to be the base right so, you just do a
half of a scoop maybe a little bit more than a half like that remember if,you can see really well and then.i’ll show you you take your Nutella take maybe
about that much teaspoon maybe two you plop that right in the center and then you take another half a scoop little bit maybe a little bit one back and you put that on top and then you top it with the pearl sugar which the funny thing is if, you know my mother you know that she doesn’t decorate anything like.
I do because I don’t know how and she doesn’t either so if, you can put pearl sugar on something she will and that’s as far as she’s going to take it when it comes to decorating a cake or cupcakes or whatever they love that because she keeps it very real just become like her signature thing so, I’m gonna continue to do the rest of that and i’ll show you what they look like before they go in the oven all right these are filled. I’m going to pop them into the oven at 350 for around 20 to 22 minutes or until they’re fully cooked let’s go cool a bit and show you what they look like when they’redone my muffins took about 22 minutes.
I’ve let them cool for a little bit but they’re still plenty more and that’s just. I can’t help it if,you could just smell these you’d understand. why I’m
not really going to wait any longer they’re really lovely they’re a beautiful golden pale and color they’re really hot though Oh gonna tell all sent to the
bottom of that one but that’s okay. I just I just find the bottom boost my word we know what it is the top part is great it really is but that vanilla delicious buttery cake make sure ten times better it’s so, soft it’s so good. I’m going to finish it.