Ingredients

Cake:
Sugar200g
Butter190g
Potato starch120g
Flour150g
Baking soda2g
Whole milk200ml
Pinches of salt12
Eggs2
Egg yolk1 (in additional to the 2 eggs)
Hazelnuts80g
Vanilla extract5g
FERRERO ROCHER®to personal preference
Buttercream:
Butter150g
Powdered sugar150g
Cream of crushed hazelnuts20g

Cupcakes hazelnut - step by step

  1. 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.
  2. 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.

Other

Inspirations