Such a fantastic recipe from "The Crabapple Cupcake Bakery" cookbook. Can be used for icing cakes and cupcakes, or simply on ice cream!
Preparation Time: 15 minutes
Cooking Time: 2 minutes for the Frangelico
Makes: Enough for 12-14 cupcakes
All ingredients are approximates, so just try it out and play around with measurements until you get a consistency you're happy with
¾ cup Nutella
3 tablespoons Frangelico (or other hazelnut or chocolate liqueur, optional)
Anywhere between 2 and 6 cups icing sugar
½ cup whipped cream
Place Frangelico in a saucepan and bring to the boil to boil off the alcohol (this also changes the flavour a bit, hence the 3 tablespoons, so feel free to add more or less depending on your preference).
Take off the heat.
Mix Nutella into the Frangelico until combined.
Place whipped cream in a separate bowl and add ¼ of the Nutella mixture to it. Fold in gently until combined, then add the cream mixture to the rest of the Nutella mixture.
Mix in icing sugar as required until it is at the consistency you want, then pipe or spread onto cupcakes!