Almond and hazelnut cupcake
- Level:
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Easy
- Makes:
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Makes 12 cupcakes
Cupcakes
Ingredients: Cupcakes
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70 gbutter
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150 gCSM-1ECLIPSE53
Preparation: Cupcakes
Melt gently together.
Ingredients: Cupcakes
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120 gbrown sugar
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100 geggs
Preparation: Cupcakes
Whisk together.
Stir in the cooled chocolate and butter mixture
Ingredients: Cupcakes
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220 gground almonds
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55 gcrushed roasted hazelnuts
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40 gplain flour
Preparation: Cupcakes
Fold in.
Ingredients: Cupcakes
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50 gwhole milk
Preparation: Cupcakes
Fold in.
Pipe the mixture into cup cake cases.
Fill to half way.
Cook for 12 / 15 minutes at 180°C.
Cupcake frosting
Ingredients: Cupcake frosting
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50 gwhole milk
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100 gwhipped cream
Preparation: Cupcake frosting
Bring to the boil.
Cool to 80°C.
Ingredients: Cupcake frosting
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150 gCSM-1ECLIPSE53
Preparation: Cupcake frosting
Whisk in.
Allow to set overnight.
Ingredients: Cupcake frosting
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100 gunsalted butter
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75 gicing sugar
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25 gcocoa powder Van Houten full bodied 22 / 24% brown
Preparation: Cupcake frosting
Cream together. Fold into the set ganache.
Pipe or drizzle about 35 g of the frosting on top of each brownie.
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