Cupcakes hazelnut

Name: Cupcakes hazelnut
Prep time: 45 min
Yield: 12
Ingredients: 200g Sugar; 190g Butter; 120g Potato starch; 150g Flour; 2g Baking soda; 200ml Whole milk; 12 Pinches of salt; 2 Eggs; 1 (in additional to the 2 eggs) Egg yolk; 80g Hazelnuts; 5g Vanilla extract; to personal preference FERRERO ROCHER®; 150g Butter; 150g Powdered sugar; 20g Cream of crushed hazelnuts

Duration:	Servings:	Level:
45 min	12 persons	Easy

Ingredients

Cake:
Sugar	200g
Butter	190g
Potato starch	120g
Flour	150g
Baking soda	2g
Whole milk	200ml
Pinches of salt	12
Eggs	2
Egg yolk	1 (in additional to the 2 eggs)
Hazelnuts	80g
Vanilla extract	5g
FERRERO ROCHER®	to personal preference
Buttercream:
Butter	150g
Powdered sugar	150g
Cream of crushed hazelnuts	20g

Download pdf

Cupcakes hazelnut - step by step

For the cake:

• In a bowl, whip the butter and the sugar with an electric mixer.
• Then add the eggs one by one and the milk until the dough is smooth and consistent.
• Sift the flour into the bowl, and then the baking powder and salt. Combine the powdered mixture by slowly folding from bottom to top. Add the hazelnuts.
• Place a fluted paper cup in a muffin mold and pour in the mixture. Be careful not to fill it more than 3/4 of the way.
• Butter a heart-shaped mold (about 22cm large) and bake at 180C for 20-25min.
For the butter cream:

• Decorate the cupcakes with a pastry bag fitted with a star-tipped piping nozzle.
• Sprinkle the hazelnuts and top it all off with a FERRERO ROCHER.

Cupcakes hazelnut

Ingredients

Cupcakes hazelnut - step by step

Inspirations

Social Media