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Pinata Cupcake

"My Little Secret" Nut Cream

ingredients preparation
  • 60g
  • 60g
  • 520g
  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
  • 45g
  • 7g
  • 13g
  • 0.8g
  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.

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