Cupcakes hazelnut

Name: Cupcakes hazelnut
Prep time: 45 min
Yield: 12
Ingredients: 200g Sugar; 190g Butter; 120g Potato starch; 150g Flour, type 0; 2g Baking soda; 200ml Whole milk; 12 pinches Salt; 2 Whole eggs; 1 Egg yolk; 80g Hazelnuts; Vanilla; 150g Butter; 150g Powdered sugar; 20g Cream of crushed hazelnuts

Duration:	Servings:	Level:
45 min	12 persons	Easy

Ingredients

For the cake	Amount
Sugar	200g
Butter	190g
Potato starch	120g
Flour, type 0	150g
Baking soda	2g
Whole milk	200ml
Salt	12 pinches
Whole eggs	2
Egg yolk	1
Hazelnuts	80g
Vanilla
For the butter cream	Amount
Butter	150g
Powdered sugar	150g
Cream of crushed hazelnuts	20g

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Instructions

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 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.
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

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