For the cake Amount
Potato starch120g
Flour, type 0150g
Baking soda2g
Whole milk200ml
Salt12 pinches
Whole eggs2
Egg yolk1
For the butter cream Amount
Powdered sugar150g
Cream of crushed hazelnuts20g

Cupcakes hazelnut ~ step by step

  1. In a bowl, whip the butter and the sugar with an electric mixer.
  2. Then add the eggs one by one and the milk until the dough is smooth and consistent.
  3. Sift the flour and then the baking powder and salt.
  4. Combine the powdered mixture by slowly folding from bottom to top. Add the hazelnuts.
  5. Place a fluted paper cup in a muffin mould and pour in the mixture. Be careful not to fill it more than 3/4 of the way.
  6. Butter a heart-shaped mould (about 22cm large) and bake at 180°C for 20-25min.
  7. Decorate the cupcakes with a pastry bag fitted with a star-tipped piping nozzle.
  8. Sprinkle the hazelnuts and top it all off with a Ferrero Rocher.