Prep: 5min (icing) | Baking: 20min
Complexity: 1/5
ingredients:
(makes 12-15 fairy cakes)
For the batter:
50g butter, room temp
35g sugar
50g flour
1 tsp vanilla sugar
1 egg
1 tsp baking powder
1/4 tsp salt
1 tbsp milk
1 espresso (3 tbsp for batter, 1 tbsp for icing)
25g hazelnuts, pulsed into a coarse powder
For the icing:
15g butter, room temp
60g icing sugar
1 tbsp espresso
method:
Preheat oven to 180°C.
Beat butter, egg, sugar, vanilla, flour, milk, 3 tbsp espresso, salt, and baking powder into a creamy mixture. Add hazelnuts and combine.
Spoon into fairy cake paper liners and bake 20 min.
Place fairy cakes on a wire rack to cool.
For the frosting, mix butter, 1 tbsp espresso, and icing sugar together, and spread a thin layer over fairy cakes using a knife.
Optional: sprinkle hazelnut croquant on top
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