Hazlenut Cupcakes

Preheat oven the 180°C/ 160°C Fan/Gas Mark 4. Line a 12-hole muffin tray with Dr. Oetker Rainbow cupcake cases. 

Place margarine and sugar in a bowl and beat until light and fluffy. Add in the eggs, Dr. Oetker Vanilla, self-rising flour, Dr. Oetker Cocoa Power and milk, and give this a good mix until all combined, 

Pop the mixture into the cupcake cases and flatten out making a small dent in the middle to prevent the cakes from doming in the centre.

Bake in the preheated oven for 20-25 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes, then remove and allow to fully cool on a wire rack. 

To make the buttercream- place the butter in a bowl and beat until light and fluffy. Add in the icing, Dr. Oetker Vanilla and Dr. Oetker Cocoa Powder, and give this a mix until smooth. Place the buttercream in a piping bag with a star nozzle. 

Once the cupcakes have cooled, cut a hole in the centre of the cupcakes leaving a 1cm border. Fill the cupcakes with the Nutella,

Pipe a swirl of the buttercream on top of the cupcake and decorate with the Dr. Oetker Caramelised Hazelnuts.