Today I'll be keeping my savory preferences to myself, and instead be a part of the celebrations in honor of the world-known hazelnut-chocolate spread because it's World Nutella Day.
Yes! A holiday that consecrates Nutella, founded six years ago by the genius minds of Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso. There's even an Unofficial Guide to Nutella, and you can get your copy or gift one on Amazon. What better occasion than today?
So, how do I celebrate World Nutella Day? Hosts Michelle and Sara suggest getting creative and eating lots of it, but also making recipes using Nutella, eating Nutella with a big spoon. Waxing poetic about Nutella. Even offering Nutella as a sacrifice.
Personally, I'll be baking. And for me this is a huge effort. I'm more of an improviser, so following precise instructions, being careful with measurements – which baking requires – is a not my thing. But on Feb 5th – World Nutella Day – I go by the book.
Remember the Nutella Pseudo Mousse recipe I submitted for my first ever World Nutella Day? Well think cupcakes frosted with THAT. My blood sugar spiked just thinking about it.
1 cup Nutella
150gr (about 10 tbsp) all-purpose flour
Ingredients for the frosting
250gr (1 1/4 cups) whipping cream
2 tsp confectioner's sugar, sifted
3 tbsp Nutella
Preheat oven to 350°F
Whisk all the cupcake ingredients together until fluffy and completely blended.
Divvy up the blend evenly into muffin tins.
Pop in the oven for about 20-25 minutes.
In the meantime prepare the frosting.
Whip the cream with the confectioner's sugar until quite firm.
Add the Nutella to the whipped cream, blending it softly with a wooden spoon in round, repetitive, loving motions. Refrigerate for 10 minutes.
Cool cupcakes on an elevated rack, once completely cool, slather with the refrigerated Nutella mousse frosting. Decorate with sprinkles or chocolate chips.
Makes 8 cupcakes. You pour the milk while I set the table.
|How do you indulge your Nutella?