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

Created by
  • Beverley Dunkley - Technical Advisor, Chocolate Academy™ Center, UK

Cake base

Ingredients Preparation
  • 200g
    margarine
  • 200g
    caster sugar

Cream together.

  • 200g
    whole egg(s)

Beat together. Add gradually to creamed margarine and sugar with a little sieved flour.

  • 200g
    self-raising flour

Fold in.

  • 100g
    Creme dell' Artigiano Nocciola
  • 5g
    concentrated vanilla extract

Stir in gently.

Pipe into 20 cupcake cases. Bake 20-25 min. at 180°C. Leave to cool.

Butter cream

Ingredients Preparation
  • 110ml
    egg white
  • 65g
    caster sugar

Whisk together.

  • 225g
    caster sugar

Bring to soft boil. Pour onto egg whites while whisking. Allow to cool.

  • 500g
    softened unsalted butter

Add to meringue when cold.

  • 30g
    Hazelnut Praline
Stir in gently.
  • Q.S.
    Creme dell' Artigiano Nocciola
  • Q.S.
    Hazelnut Bresilienne

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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