Ingredients

For the cake Amount
Sugar200g
Butter190g
Potato starch120g
Flour, type 0150g
Baking soda2g
Whole milk200ml
Salt12 pinches
Whole eggs2
Egg yolk1
Hazelnuts80g
Vanilla
For the butter cream Amount
Butter150g
Powdered sugar150g
Cream of crushed hazelnuts20g

Instructions

  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 mold and pour in the mixture. Be careful not to fill it more than 3/4 of the way.
  6. Butter a heart-shaped mold (about 22cm large) and bake at 180C 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.

Other

Inspirations