Diana Jaramillo

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Diana Jaramillo

Hazelnut Cupcakes

Name: Hazelnut Cupcakes
Prep time: 45 min
Cook time: 45 min
Yield: 20
Cuisine: Americana
Ingredients: 200 grams wheat flour, sifted; 180 grams granulated sugar; 125 grams unsalted butter; 2 tablespoons baking soda; 3 eggs; 100 milliliters natural yogurt; 8 tablespoons hazelnut cream

45 mins

Low

4.5

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Diana Jaramillo

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Delicious hazelnut cupcakes super rich and easy to make.

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Ingredients

20 portions

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200 grams wheat flour, sifted
180 grams granulated sugar
125 grams unsalted butter
2 tablespoons baking soda
3 eggs
100 milliliters natural yogurt
8 tablespoons hazelnut cream

Preparation

Beat the butter (at room temperature) in high speed until it is well creamy.

Add the flour, sugar and baking powder. Beat at medium speed.

Add the eggs and yogurt. Add the spoonfuls of hazelnut cream. (The more hazelnut cream you add, the better and stronger the flavor will be).

Beat for 3 minutes at low speed. Then, pour into the molds previously prepared with the slips of paper.

Place in a preheated oven at 200 ° C. Leave there for 20 minutes. After the time, you can check if they are ready if you put a knife in one of them and it comes out completely clean.

After having taken them out and rested we can decorate. For the cover you can use previously melted Masmelos or a Vanilla Frosting.

PRESENTATION

With the help of a pastry bag you can make different shapes and designs with the cover. You can add chocolate chips or candies.

TIPS

I recommend that you sieve the sugar and flour so that there are no lumps in the mixture and can absorb all the ingredients better. For the cover: make sure that the frosting is thin or it will be very sweet and can be impaling.

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Hazelnut Cupcakes