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.
Level:
Easy

Cake base

Ingredients: Cake base

  • 7.1 oz
    margarine
  • 7.1 oz
    caster sugar

Preparation: Cake base

Cream together.

Ingredients: Cake base

  • 7.1 oz
    whole egg(s)

Preparation: Cake base

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

Ingredients: Cake base

  • 7.1 oz
    self-raising flour

Preparation: Cake base

Fold in.

Ingredients: Cake base

Preparation: Cake base

Stir in gently.

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

Butter cream

Ingredients: Butter cream

  • 110 ml
    egg white
  • 2.3 oz
    caster sugar

Preparation: Butter cream

Whisk together.

Ingredients: Butter cream

  • 7.9 oz
    caster sugar

Preparation: Butter cream

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

Ingredients: Butter cream

  • 1.1 lb
    softened unsalted butter

Preparation: Butter cream

Add to meringue when cold.

Ingredients: Butter cream

Preparation: Butter cream

Stir in gently.

Preparation: Butter cream

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.