Cupcakes hazelnut

Name: Cupcakes hazelnut
Prep time: 45 min
Yield: 12
Ingredients: 200 g Sugar; 190 g Butter; 150 g Flour; 2 g Baking powder; 200 ml Whole milk; 12 pinches Salt; 2 Whole eggs; 1 Egg yolk; 80 g Hazelnuts; 5 g (1 teaspoon) Vanilla extract; 150 g Butter; 150 g Powdered sugar; 20 g Crushed hazelnuts

Duration:	Servings:	Level:
45 min	12 persons	Easy

Ingredients

For the cake:	Amount
Sugar	200 g
Butter	190 g
Flour	150 g
Baking powder	2 g
Whole milk	200 ml
Salt	12 pinches
Whole eggs	2
Egg yolk	1
Hazelnuts	80 g
Vanilla extract	5 g (1 teaspoon)
For the icing:	Amount
Butter	150 g
Powdered sugar	150 g
Crushed hazelnuts	20 g

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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, including the yolk, add the milk and a teaspoon of vanilla extract 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.
For the butter cream:

In a bowl, whip the butter and the powdered sugar until smooth and creamy. 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

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