Vanilla and praline cupcake
It only takes a good cupcake base to do amazing things. Topping it with a hazelnut frosting for instance. British chef Beverley Dunkley certainly knows cupcakes. And she knows how to turn them into exquisite sweet and smart delights.
- Level:
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Easy
Cake base
Ingredients: Cake base
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7.1 ozmargarine
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7.1 ozcaster sugar
Preparation: Cake base
Cream together.
Ingredients: Cake base
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7.1 ozwhole egg(s)
Preparation: Cake base
Beat together. Add gradually to creamed margarine and sugar with a little sieved flour.
Ingredients: Cake base
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7.1 ozself-raising flour
Preparation: Cake base
Fold in.
Ingredients: Cake base
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0.2 ozconcentrated vanilla extract
Preparation: Cake base
Stir in gently.
Pipe into 20 cupcake cases. Bake 20-25 min. at 180°C. Leave to cool.
Butter cream
Ingredients: Butter cream
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110 mlegg white
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2.3 ozcaster sugar
Preparation: Butter cream
Whisk together.
Ingredients: Butter cream
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7.9 ozcaster sugar
Preparation: Butter cream
Bring to soft boil. Pour onto egg whites while whisking. Allow to cool.
Ingredients: Butter cream
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1.1 lbsoftened unsalted butter
Preparation: Butter cream
Add to meringue when cold.
Ingredients: Butter cream
Preparation: Butter cream
Ingredients: Butter cream
Preparation: Butter cream
Tip: To keep the chocolate cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together), which can be flavoured with Hazelnut Liqueur.
Assembly: Slice the top off of each cupcake. Glaze the top of each cupcake with melted Callebaut® bakestable hazelnut crème Crème dell’Artigano Nocciola. Allow to set. Pipe a ring of praliné butter cream on each cupcake. Sprinkle with Callebaut® roasted and caramelised hazelnut pieces. Position the glazed top of each cupcake. Pipe a bulb of praline butter cream on each cupcake. Sprinkle with Callebaut® roasted and caramelised hazelnut pieces.
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