Hazelnut cupcakes with Nutella®
A tiny little cake for a great Christmas
Did you know that cupcakes are also known as fairy cakes due to their small size and their artistic look? Will you and your family be able to resist a fairy cake that has Nutella® at its centre, topped with meringue?
INGREDIENTS FOR 10 PORTIONS
110g soft butter
220g granulated sugar
120g ground hazelnuts
½ teaspoons (2g) baking powder
a pinch of salt
120ml whole milk
150g Nutella® – 1 heaped tsp (15g per portion) per cupcake
2 egg whites
185g granulated sugar
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
For the cupcakes:
Preheat the oven to 170°C (340°F) and position the baking rack in the middle of the oven.
With a whisk, cream the butter and the sugar for 5 minutes. Then mix the eggs and the ground hazelnuts in.
In another bowl, sift together the flour, the baking powder and the salt then fold in the butter and egg mixture until just combined
Spoon the batter into 10 muffin paper cups and bake for 20-25 minutes, (or until a toothpick inserted in the middle of the cake comes out clean)
Let the cupcakes cool down on a wire rack
Using a small knife, cut the top of each cupcake (you will use this as a cupcake lid later) and spoon out a little bit of the centre to make enough room to pipe 15g of Nutella®
For the meringue:
In a small pan, heat 150g of sugar and the water until it reaches 118° C (245° F)
In the meantime, whisk the egg whites in the bowl of an electric mixer, gradually adding 35g of sugar until soft peaks form
Once the sugar syrup reaches 118° C (245° F), turn up the speed of the mixer and pour the syrup along the sides of the bowl. Continue whisking until the bowl sides are barely warm
Fill a piping bag with the meringue and pipe it on top of the cupcakes
Caramelize the meringue using a blow torch