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Nutella is the new big thing in the house. I know we’re about four years and a Michael Phelps meme too late, but better Nutella than never, is what we’ve taken to saying.
Make a delicious Nutella filling and stick it in an ombre candy cup and the kids and adults alike come running (ombre in the loosest sense of the word). Robots would come running too, I’m sure, if we could taste them. At least we can make them for you.
Here’s what I would do differently with this recipe: add more Nutella filling! (I’ve reflected this in the recipe.) I would also, obviously, use more pink so the colors are more evenly distributed. Maybe start with the white candy melts and add more red for each layer, for a more realistic ombre.
When it’s not four days away from Valentine’s Day, try it with other colors! If you had a million hours to spend making these, you could use regular sized muffin tins and try to make rainbow cups. Who wants cake anymore?
Ombre Nutella Cups
adapted from Making the World Cuter
1/2 cup Nutella
3/4 cup powdered sugar
2 tsp vanilla extract
1-1/2 tbsp milk
red candy melts
pink candy melts
white candy melts
1. Line a mini muffin tin with mini cupcake liners. Set aside.
2. In a medium-sized bowl, mix together Nutella and powdered sugar. Stir in vanilla extract. Add milk slowly until you get a consistency that you can work with your fingers and roll into balls. (At this point, you can add more powdered sugar or milk to get your desired consistency. I made a more wet mixture for a creamy filling but it was more difficult to work with.)
3. In three separate bowls, microwave all three candy melts individually in thirty-second intervals, stirring in between, until completely smooth. (I melted about five handfuls of each color.) Spoon the melted red candy first into the bottom of the cupcake liner, shaking the muffin tin as needed to distribute and spread the candy evenly. Repeat with the pink candy melts, spooning and spreading evenly on top of the red.
4. Take about 3/4 – 1 teaspoon of the Nutella filling and drop into the center of the cups. Cover with the melted white candy until flush with the tops of the liners. Decorate with sprinkles and refrigerate until completely chilled and hardened.