Vanilla and praline cupcake

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

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.

Vanilla and praline cupcake

Recipe components

Cake base

IngredientsPreparation
  • 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.

Stir in gently.

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

Butter cream

IngredientsPreparation
  • 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.

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. 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.