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.
Recipe
Cake base
| ingredients | preparation |
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Cream together. |
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Beat together. Add gradually to creamed margarine and sugar with a little sieved flour. |
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Fold in. |
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Stir in gently. |
Pipe into 20 cupcake cases. Bake 20-25 min. at 180°C. Leave to cool. |
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Butter cream
| ingredients | preparation |
|---|---|
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Whisk together. |
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Bring to soft boil. Pour onto egg whites while whisking. Allow to cool. |
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Add to meringue when cold. |
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Stir in gently. |
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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. |