Nutella cupcake

Appetizer: Bacon with chestnut and asparagus.
Place chestnut and asparagus onto bacon. Roll it up and add honey on top of it. Grill the bacon for 20mins.
For sauce: Mix brown sugar, tomato sauce and mayonise together.


Mango Pudding (add 1 can of evaporated milk to 1000ml of water and 2 packets of the mango pudding powder, stir well and pour into small cup. Add fresh mango onto the top)


Nutella cupcakes
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted ap flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 170C
Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes.
Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
fill each muffin liner with batter 3/4 full.
Top each cake with 1 1/2 tsp Nutella.
Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.