Cupcakes with nuts

Ingredients for 1 servings:

• 115 g unsalted butter
• 115 g sugar
• 4 m.-sized eggs
• 110 g flour (type 405)
• 90 g hazelnuts, ground
• 60 ml milk
• 2 tsp baking powder
• 1 pinch of salt
• 3 drops of bitter almond flavor
• 230 g icing sugar, preferably sifted
• 115 g unsalted butter
• 1 tbsp milk
• 5 drops of bitter almond flavor
• 1 tsp coffee powder
• 2 tbsp hazelnuts, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the batter, cream the butter and sugar until light and fluffy. Add the eggs one at a time, whisking after each egg. In a second bowl, combine the flour, baking powder, ground hazelnuts, and a pinch of salt. Add half of this to the sugar and egg mixture and whisk well. Add the milk and flavoring, whisk again well (to distribute the flavor evenly), and then add the rest of the flour mixture. Fill the finished batter into 12 muffin cups and bake in the oven at 180°C (convection oven) for about 20 minutes. For the icing, beat the butter until creamy, then add the bitter almond oil, powdered sugar, and the tablespoon of milk, one after the other, mixing well halfway through! Finally, stir in the teaspoon of coffee powder (it only adds a slight flavor, but it really enhances the look of the frosting). Only spread the icing on the cupcakes (preferably with a piping nozzle, but a spoon will work, too) once they have completely cooled. If the cream is ready too soon, refrigerate it briefly. Finally, sprinkle the chopped hazelnuts on top of the icing as decoration – and the cupcakes are ready.