Hazelnut Cupcakes with Hazelnut Cream
Wonderfully nutty, bite-sized cakes make a delicious accompaniment to morning coffee, or are ideal for after dinner petit-fours.
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INGREDIENTS
For the hazelnut cupcakes:
- 125g butter, softened
- 125g sugar
- 25g hazelnut flour
- 2 eggs, plus 1 egg yolk
- 100g plain flour, sifted
For the hazelnut cream:
- 200ml double cream
- 15g caster sugar
- 35g hazelnut chocolate spread
- 24 hazelnuts
- 15g icing sugar
- 15g cocoa powder
METHOD
To make the hazelnut cupcakes: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Beat the butter until soft, add the sugar with the hazelnut flour and mix together thoroughly. Add the eggs and egg yolk one by one and beat until fluffy. Add the plain flour and fold into the mixture.
Divide the batter between the cups in the mini muffin tray and bake for 12 minutes. Reduce the temperature to 160°C/140°C fan/Gas Mark 2½ when the cakes begin to brown.
To make the hazelnut cream: Whip the cream and caster sugar to soft peaks and mix in the hazelnut chocolate spread. Spoon the whipped cream into a piping bag and use to top the cupcakes. Decorate with a hazelnut.
Mix the icing sugar and the cocoa powder together, and dust the cupcakes before serving.
