Hazelnut Cream Mini Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ⅔ cup butter
- 3 eggs
- 1 ½ cups powdered sugar
- 1 cup self-rising flour (sifted)
- ½ cup roasted, ground Hazelnuts
- For the topping
- ½ cup unsalted butter
- 8 ozs Hazelnut spread
- 2 cups powdered sugar
- 1 Tbsp cream (38% fat)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 hole mini muffin tins.
2.
Beat together the butter, eggs and sugar in a mixing bowl until light and creamy. Stir in the flour and ground hazelnuts until blended.
3.
Spoon the mixture into the paper cases and bake for about 10-12 minutes until golden. (Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean). Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
4.
For the topping: beat together the butter and hazelnut paste until smooth and combined. Gradually sift in the icing sugar, beating until smooth. Beat in the cream.
5.
Spoon into a piping bag and pipe a swirl on top of each cake.
