This past week was our third wedding anniversary and to celebrate I decided to have a cake made by Delectable Delights by Heather.
Three years ago, Heather made the cupcakes and cake for our wedding.
These cakes and everything else I’ve had from her are so good. So I shouldn’t have been surprised that the cake we had this weekend was just as delicious.
That’s yellow cake with chocolate buttercream frosting and chocolate ganache filling.
Mike and I decided we should try to remember to celebrate with Heather’s cakes more often than once every three years.
I decided to do some baking today to share tomorrow night at my friend Abbey’s bring your own craft night (I bring knitting). This self-frosting Nutella cupcake recipe was one of the first things I found on Pinterest.
This was really easy to pull together. I ended up doubling the recipe because we needed to try them today for quality control purposes and Mike thought it would be rude to not bring a full dozen cupcakes.
The batter was thick like the recipe said so that the Nutella could be swirled on top.
They came out great although I would have probably baked them for less than 25 minutes although the recipe recommends 25 – 30 minutes.
We decided to taste one to see how they came out.
They were a little more dense than I like and could be a little more moist. I went back and read the recipe to see what the comments said. I realized that I left out half the fat! I never put in the oil, only the butter. So, I guess they’re healthier than the original?
That said, they are still really good. And anything that’s lacking because of the missing fat can be made up with a glass of milk on the side. I still plan to share so we’ll see what my fellow crafters think tomorrow night.