The Shahrouks - Vanilla Cupcakes

Makes 24


1 ½ cups caster sugar

250g butter, softened

1 ½ cups milk

2 vanilla beans, seeds scraped

4 cups self raising flour

480g chocolate hazelnut spread

Mixed lollies, to decorate


1. Preheat oven to 180C.  Line 24 holes of a standard muffin/cupcake tin with paper patty cases.

2. Place eggs and sugar in the bowl of an electric mixer fitted with a whisk attachment.  Whisk together for 6 minutes until light and fluffy.  Add butter, eggs, milk and vanilla seeds and mix until combined.  Add sifted flour and fold through until just combined.

3. Fill paper cases about ¾ full and bake in oven for 20 -25 minutes until lightly golden and cooked through.

4. Remove from oven and place onto wire rack to cool.

5. Place chocolate hazelnut spread into a piping bag and pipe onto cold cupcakes.  Decorate with mixed lollies.