The primary goal of bubbles+sprinkles is to become a master of two rather happy and sparkly things- cupcakes and sparkling wine. But the secondary goal of a hobby that may seem frivolous, is to bring smiles to all that it impacts.
This was a tough, but very important weekend. I am so incredibly proud of any who marched anywhere and stood up for what they believe in. I am very proud to be from a city and state that champion individuality as much as they do. (I mean- our slogan is “Keep Portland Weird”!) This week’s cupcake is for Oregon.
Did you know that the hazelnut is our state nut? We also have a state berry, who will be making her appearance when she’s properly in season beginning this summer. Though I’m not a huge nut fan, this cupcake has pizzazz, and an excellent texture. I chose to bring back Nutella (always a favorite) and integrate to both the cupcake and frosting.
You’ll find the recipe below. And I want to share a limited offer. For the first, er- I mean next 30 days, place any bubbles+sprinkles order, and all proceeds will go to Planned Parenthood. This is not a political stand, but an opportunity to contribute to a resource that many depend on.
Recipe (makes 12):
- 2 cups white flour
- 1 cup granulated sugar
- 1 tsp salt
- 1 tsp baking soda
- 3 eggs
- 1/2 cup melted butter
- 1/2 cup hazelnuts (chopped)
- 1 cup Nutella
- 1/4 cup heavy whipping cream
- 16 oz confectioners sugar
- 1 cup Nutella
- 1/2 cup hazelnut coffee creamer
Pre-heat oven to 350 and line cupcake tin. Combine cake ingredients and fold in hazelnuts. Fill cupcake liners and bake for 15 minutes. While cupcakes bake and then cool, mix frosting ingredients. Garnish with additional hazelnuts and enjoy!
Hope that you all have a wonderful week!