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Pinata Cupcake

"My Little Secret" Nut Cream

Ingredients Preparation
  1. Add hazelnut praline and almond butter to buttercream.
  2. Whip together until combined.
  3. Place nut cream into piping bag.

Cupcake Topping

Ingredients Preparation
  • 1
    cupcake
  • 45g
    “My Little Secret” nut cream
  • 7g
    Liquid Caramel
  • 13g
    Gertrude Hawk Micro Peanut Butter Cups
  • 0.8g
    Mona Lisa Dark Chocolate Decor Curls
  1. Cut out a hole in the cupcake and scoop out the insides.
  2. Fill it with a scoop of peanut butter cups.
  3. Pipe a rosette of nut cream on top of cupcake.
  4. Drizzle with caramel and decorate the top of the cupcake according to the picture.

Get in Touch

Your Nearest Sales Representatives

Ruzanna Takhman
  • Food & Beverage manufacturers
1-312-496-7303

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528