This simple and delicious sponge cake always gets a great response. I’m constantly surprised at how many people really love coffee cake and this one is a real treat. It’s got a lovely coffee flavour without being too sweet or artificial tasting which I feel is one of the reasons I lost my love of coffee cake for many years. I’m glad to say, this cake has given me a renewed interest!.
This recipe basically uses up one large jar of Nutella between the cupcakes and the icing. You can also use some melted Nutella to drizzle on top of the finished cupcakes.
I don’t use Nutella any longer and that’s a personal choice but there are lots of alternatives to choose from which you will find in the Health Food section in supermarkets, also with the peanut butters & spreads section and in all Health Stores.
Because there’s sour cream in the ingredients, you get a really moist and light result which is a pleasant surprise as small cupcakes can suffer from over baking and drying out..
These gluten free chocolate brownies are really delicious, you would not know the difference at all (I promise) and have a nice soft centre with the added bonus of chocolate drops for something extra squidgy. Warning : these are addictive and I take no responsibility at all for their deliciousness!
A delicious, creamy dessert packed full of Rolos. It’s a no bake cheesecake so best to make it the day before you need it and let it set overnight in the fridge. They are a great dessert as you can make them well in advance which leaves you time for other things. I would recommend you leave it in the tin as long as you can as it doesn’t set totally solid like a baked cheesecake. It’s a little soft but just so gorgeous that it’s only a teeny issue.
