Let me tell you, the taste of the raw dough is already a winner - Delicious Hazelnut Cupcakes. There is no science in making them, just good products and love. I give you choice of 2 toppings: Mascarpone and Chocolate Buttercream. Everyone can choose his favourite, I love them both, of course. You just cannot stop eating those. Have fun with it and enjoy them freshly done!
Hazelnut Cupcakes are suitable for kids 2 plus because of a possible egg white intolerance and a presence of chocolate and nuts.
Total Time: 45 minutes
60g of butter, soft in cubes
60g caster sugar
1 whole free range egg
1 teaspoon of vanilla extract
60g of plain flour, sifted
1 teaspoon of baking powder, sifted
A pinch of salt
40g of ground hazelnuts, sifted
The Mascarpone Frosting:
125g of quality Mascarpone Cheese
1 tablespoon of icing sugar, sifted
4 tablespoons of good quality cocoa powder, sifted
1 teaspoon of vanilla extract
2 tablespoons of double cream
The Chocolate Buttercream Frosting:
30g butter, soft
A splash of lukewarm milk
30g icing sugar, sifted
40g of good quality dark chocolate (at least 70%), melted
Chocolate Easter eggs, sugar figures, cocoa powder and coconut flakes to decorate
Preheat the oven to 180 degrees.
In a medium mixing bowl place butter and sugar and whisk on high-speed until it gets fluffy, for about 2 minutes.
Stir in the egg and continue whisking until it whitens and rises, for another 2 minutes. Vanilla extract in. Mix.
In another small mixing bowl place flour with baking powder, a pinch of salt and hazelnuts. Mix with a spatula.
Add the flour mix (half at a time) into the batter and mix well until it is nicely smooth. Don't be surprise, it is quite a thick like a cookie dough.
Fill up lightly greased cupcake forms, up to 2/3 of their volume (for about 2 tablespoons of the mix). Smoothen each with your wet finger.
Place the cupcakes in the oven and bake for about 15 minutes until lightly golden. Let them cool down entirely.
The Mascarpone Frosting
In a small mixing bowl place Mascarpone and whisk until nicely smooth texture.
Next, stir in the sugar, cocoa powder and vanilla extract. Pour a splash of double cream at a time (twice) and whisk on low until the texture becomes homogenous. The best work is done with a whisking spoon. This way you make sure that the cream won't split.
When the cupcakes are ready to decorate, fill up the frosting bag with the mixture and create a bird nest or spiral with a star nozzle.
To create a resemblance of a bird nest, move the frosting bag in all directions to create a chaos. Use more frosting on the sides or in the middle, depending on where you want to place the eggs or sugar figures. Continue until the frosting is finished.
Place few chocolate Easter eggs wherever you like. Dust with cocoa powder or sprinkle with coconut flakes. Keep in a cold place before serving. Done.
The Chocolate Buttercream Frosting
First, melt the chocolate in a steam bath until smooth texture. Let it cool down for a bit.
In a small mixing bowl ease butter with a mixer. Then, stir in the milk and sugar. Mix well and taste.
Next, stir in the chocolate and mix until very smooth. Pipe the mixture into a decorating bad and spiral it over the cupcakes. Decorate and enjoy.
Makes 6 medium cupcakes.