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Vanilla and Praline Cupcake (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)

Cake Base

Ingredients Preparation
200 g margarine
200 g caster sugar
Cream together.
200 g whole eggs Beat together.
Add gradually to creamed margarine and sugar with a little sieved flour.
200 g self-raising flour Fold in.
100 g Callebaut® bakestable hazelnut crème Creme dell'Artigiano Nocciola N05-OH40
1 tsp vanilla essence
Stir in gently.
Pipe into 20 cupcake cases.
Bake 20-25 min. at 180°C.
Leave to cool.

Butter Cream

Ingredients Preparation
110 ml egg whites
65 g caster sugar
Whisk together.
225 g caster sugar Bring to soft boil.
Pour onto egg whites while whisking.
Allow to cool.
500 g softened unsalted butter Add to meringue when cold.
2 tbsp Callebaut® hazelnut praliné PRA Stir in gently.

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 (ref : N05-OH40). Allow to set. Pipe a ring of praliné butter cream on each cupcake. Sprinkle with Callebaut® roasted and caramelised hazelnut pieces (ref: Bres-712). 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 (ref: Bres-712).


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