Sunday seems to have become our baking day. Daisy has got to an age where she wants to make things by herself and is very impressed when she gets to hand them out to the neighbours. It’s so lovely to see her sharing. This week we got all our cook books out and had a good look for a recipe that took our fancy. The opening line ‘one of my favourite chocolates is a Ferrero Rocher‘ instantly made me choose this recipe from Gino’s Italian Escape (Book 1). Daisy took some convincing as there wasn’t a photo, but down to the fact it was chocolate she was in. They were magnificent and so easy to make. We didn’t have crushed hazlenuts for the top so Daisy added a strawberry.
Makes 12 cupcakes
For the cakes:
- 8 Ferrero Rocher , cold from the fridge
- 85g unsalted butter, at room temperature
- 125g caster sugar
- 100g natural yogurt
- 115g self-raising flour, sifted
For the topping:
- 4 tablespoons Nutella chocolate spread
- 4 tablespoons crushed hazlenuts
- Preheat the oven to 160°c/gas mark 3. Line a baking tray with 12 paper cupcake cases.
- Remove the Ferrero Rocher wrappers and place the chocolates in a small bag. Crush gently with a rolling pin and set aside.
- Place all the remaining ingredients (except those for the topping) in a large bowl and whisk vigorously until fully combined. Gently stir in the cushed chocolates with a flexible spatula, then use a tablespoon to divide the mixture between the paper cases.
- Bake for 25 minutes until the cupcakes are well risen and springy in the centre, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack and leave to cool for 30 minutes.
- Melt the Nutella slightly in the microwave if it’s quite hard and then with the back of a teaspoon, spread the Nutella over the top of each cupcake and sprinkle the chopped hazlenuts on top.
You may also like:-
Daisy’s orange cake
Okay it’s not truly Daisy’s orange cake as the recipe comes from this fantastic book, The Silver Spoon for Children: Favourite Italian Recipes
but she believes it is and at the minute it is her favourite thing to bake for everyone.
Makes enough for 6-8 people
For the cake:
- 100g unsalted butter plus extra for greasing the cake tin
- 1 orange
- 2 free-range eggs
- 100g golden caster sugar
- 100g icing sugar
- 100g self-raising flour
- ½ teaspoon baking powder
For the icing:
- 100g icing sugar
- 1 orange
- Turn the oven on to 180°c/ 350°F/Gas Mark 4. Grease a 20cm cake tin-rub a little butter all over the inside.
- Sit the tin on a piece of baking powder and draw around it, then cut out the circle and use it to line the bottom of the tin.
- Cut the orange in half and then squeeze the juice into a measuring jug. You need about 90ml of juice, so if your orange is really juicy and has more juice than that, you could drink the rest.
- Put the butter into a small saucepan and melt over a gentle heat or melt in a small bowl in the microwave. Leave to cool.
- Crack the eggs into a big bowl.
- Add the caster sugar and icing sugar and using a whisk (either a hand whisk or electric whisk) whisk until light and fluffy.
- Stir in the cool melted butter.
- Sift the flour and baking powder onto the egg mixture, pour over the orange juice and carefully mix everything together. Pour the mixture into the cake tin.
- Using oven gloves, put the cake in the oven and bake for 18 minutes. To see if it is cooked, poke a skewer or knife into the middle-it should come out clean. If there is a sticky cake mixture on the skewer, put the cake back into the oven for 3-4 minutes.
- Using oven gloves, take the cake out of the oven. Leave to cool in the tin and then carefully turn the cake out onto a cooling rack so that it is the right way up.
- Make the icing. Cut the orange in half and squeeze out the juice. Sift the icing sugar into a bowl, add the orange juice and mix together.
- Poke a few holes in the cooled cake with a skewer or a fork and then pour the icing over the top of the cake-it will run all over the cake into the holes and down the sides.
This cake has an amazing orange flavour. It’s quite a flat cake-it will rise in the oven, but it wont be big or tall.
Please please please share your pictures with Daisy and I over on instagram by tagging _shelleyloves, hashtag #shelleyloves and let us know if you enjoyed making and eating it, Daisy is super excited that other people want to make (her) cake!