Prep: 5min (icing) | Baking: 20min
Complexity: 1/5
* Similar recipe to coffee hazelnut fairy cakes
ingredients:
(makes 12 cupcakes)
For the batter:
100g butter, room temp
70g sugar
100g flour
2 tsp vanilla sugar
2 eggs
2 tsp baking powder
1/4 tsp salt
2 tbsp milk
1 espresso (6 tbsp for batter, 2 tbsp for icing)
50g hazelnuts, pulsed into a coarse powder
For the icing:
25g butter, room temp
120g icing sugar
2 tbsp of the espresso listed above
For the filling:
12 tbsp hazelnut filling
method:
Preheat oven to 180°C.
Beat butter, egg, sugar, vanilla, flour, milk, 6 tbsp espresso, salt, and baking powder into a creamy mixture. Add hazelnuts and combine.
Spoon into cupcake paper liners and bake 20 min.
Place cupcakes on a wire rack to cool.
Use a cupcake corer to remove the centre of each cupcake, and fill with 1 tbsp hazelnut spread. You can then place the cored tops neatly back on, or just proceed to cover with icing:
For the icing, mix butter, 2 tbsp espresso, and icing sugar together, and spread a thin layer over cupcakes using a knife.
Optional: sprinkle hazelnut croquant on top