Suji (Semolina) cupcakes with Nutella & peanut butter filling

As I prefer it less sweet, This sugar amount is enough. The peanut butter & Nutella is sweet enough.

Photo by Roberta S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    eggs

  • 6

    oz / 3/4 cup / 187.5 gms sugar

  • 10

    ozs / 312gms butter

  • 4

    ozs / 1/2 cup /125 gms flour

  • 4

    ozs / 1/2 cup /125 gms suji /semolina

  • 1

    tsp baking powder

  • 1

    tsp vanilla essence

  • 2 1/2

    ozs / 1/4 cup chopped almond

  • 1/4

    cup brandy

Directions

Cream butter for 15 mins till light & fluffy. Add in Semolina & vanilla essence & cream for another 5 mins. Leave a side for at least 1 hr. In another bowl; Whisk eggs till fluffy. Add in sugar a little at a time & whisk till well mixed about 5 mins. On low speed, Add egg mixture to the butter mixture till well mixed. Add brandy & mix well. On lowest speed fold in the flour a little at a time. Lastly add in the almonds. For PLAIN cupcakes:- fill cupcake liners before adding almonds if omitting almonds. For NUTELLA CUPCAKES:- Fill 1/2 cupcake liners with cake batter. Add a 1/1/2 tsp nutella & top with more batter. Use 2 cocktail sticks to swirl batter if preferred. For PEANUT Butter :- Spoon 2-3 tbsp ( your desire) of peanut butter in a bowl. Add in the batter. Using a fork stir through the batter till peanut butter is distributed leaving chunks of peanut butter in batter. Fill cupcake liners. Bake at 180°C for 15-20 mins depending on size of liners.

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