While it looked for awhile like we wouldn’t be able to settle on a new camera, we ultimately picked up this Canon PowerShot on sale at Target for around $100. Since then, Aidan and I have both been playing around with it, getting used to all of its features and how small it is compared to our previous camera. This, of course, has resulted in a lot of new beauty shots of the cats.
(Cat pictures taken by Aidan.)
As Aidan pointed out, the baseline in terms of quality with digital cameras has improved in major ways since the last time we bought a camera (4 or 5 years ago), and its nice to be able to buy something so basic and relatively inexpensive and feel like you’ve made a solid purchase. It’s a reminder that something like food blogging doesn’t have to be an expensive endeavor. You can get far with an inexpensive point-and-shoot, a free blogging platform, everyday ingredients, and a small kitchen stocked with some basic utensils/pans. Keep it on the cheap and you won’t even have to worry about any of those pesky ads–especially since so many of them involve Weight Watchers or claims to magically decrease belly fat. Leave my belly fat alone. It is soft and good for cuddling.
I found this Nutella Cupcake recipe last weekend on World Nutella Day. I’m frankly, not the biggest fan of Nutella. It’s good, but eating Nutella always makes me acutely aware of the fact that I am not eating peanut butter, which is where my allegiance lies. (This is precisely why I have a bag full of peanuts in my cupboard waiting to be turned into this chocolate-peanut spread.) However, we have a jar of Nutella in the back of one of our cupboards that neither of us has touched for awhile. So I figured, what better way to use some of it up than to try out this recipe?
These are just your basic yellow cupcake with a dollop of Nutella swirled into the top of the cupcake, resulting in a cupcake that comes out of the oven already frosted and ready to be eaten. Simplicity is the big appeal of this recipe: basic ingredients and minimal hands-on time yield truly tasty and satisfying cupcakes.
They were a little bit dryer than I would of liked, but I also think I probably should have pulled them out of the oven a few minutes earlier. Still, these were fantastic and this is recipe is definitely a keeper for those times when you need a quick dessert–especially one that will appeal to kids and adults equally.
I hope you’re enjoying what’s left of the weekend!
Nutella Cupcakes (Adapted from Baking Bites)
- 10 tbsp butter
- 3/4 c sugar
- 3 eggs
- 1/2 tsp vanilla
- 1 3/4 c flour
- 1/4 tsp salt
- 2 tsp baking powder
- Around 1/3 cup of Nutella (the amount you use really depends on how much Nutella you plop on top of the cupcakes)
- Preheat the oven to 325 degrees.
- Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat until incorporated. Add in the vanilla.
- In a separate bowl, whisk together the flour, salt, and baking powder. Add the flour mixture to the batter in 2 or 3 batches, beating after each addition until all the flour has been incorporated.
- Line a muffin tin with 12 baking cups. Divide the batter evenly among the baking cups. Top each batter-filled cup with about 1 1/2 tsp Nutella. (I just used a generously rounded teaspoon.) Using a toothpick or knife, swirl the Nutella into the batter, being sure to pull some of the cake batter over the Nutella.
- Bake for 20 minutes. Allow cupcakes to cool completely on a wire rack.