Raspberry Hazelnut Cupcakes with Nutella Buttercream

Preheat oven to 350ºF. Place cupcake liners in cupcake pans.

In a small bowl, combine the flour, baking powder and salt; mix together and set aside.

Mix the sugar, raspberry gelatin and butter until light and fluffy. Beat the eggs into the sugar mixture one at a time, mixing well after each addition. With the mixer on low speed, add half of the dry ingredients to the batter and mix just until incorporated. Blend in the milk and vanilla extract. Add the remaining dry ingredients, mixing just until incorporated. Blend in the raspberry puree.

Fill the cupcakes cups 2/3 full. Bake for 18-20 minutes. Allow to cool in the pan for about 5 minutes then take out and allow to cool completely.

Place the milk in a small saucepan. Sprinkle the flour over the milk, 1/4 cup at a time, and whisk until smooth. Place the saucepan over low heat and stir constantly until the mixture becomes thick and pulls into a ball. Remove from heat and put into a bowl, cover the ball directly with plastic wrap, making sure none of it is exposed and place in the fridge (or freezer if you are inpatient like me) until cooled to at least room temperature.

In a large bowl, cream the butter and Crisco (or just butter). Add the cooled flour/milk mixture and beat until well blended. Mix in the vanilla. With the mixer on medium speed, gradually add the sugar and then continue to beat for an additional 10-12 minutes (it’s worth it, I promise—a not super sweet buttercream used to only be a figment of my imagination) until white and creamy. Add in the Nutella and mix until well blended with no streaks.

Frost the cupcakes, decorate as you please, and enjoy the amazingness.