Hazelnut Cupcakes

Ingredients for 1 servings:

• 3 eggs
• 100 g flour
• 200 g hazelnuts, ground
• 100 g butter
• 100 ml milk
• 50 g sugar
• 1 packet of vanilla sugar
• 2 tsp, heaped baking powder
• 250 g cream cheese
• 50 g butter
• 150 g hazelnut nougat cream or glaze or spread
• 12 Confectionery (Giotto), for decorating

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

makes 12 cupcakes

Mix together the flour, hazelnuts, baking powder, vanilla sugar, and sugar. Melt the butter and mix it with the milk (you can also use buttermilk). Beat the eggs in a bowl for 8-10 minutes using a whisk or the beaters on a hand mixer. The longer the eggs are beaten, the fluffier the cupcakes will be. Even if you think they’re not rising any further, it’s still worth continuing to beat. Stir the butter-milk mixture into the flour mixture and then carefully fold in the beaten eggs. Pour the batter into 12 baking cups. Bake in an oven preheated to 180°C (top/bottom heat) on the middle rack for about 20 minutes, until the cupcakes are golden brown. For the frosting, melt the hazelnut spread in the microwave. Mix the cream cheese and butter with the melted cream and beat with a hand mixer until creamy. Chill. Only add the frosting to the cupcakes once they have cooled. Apply with a piping bag fitted with a star nozzle and decorate with Giotto.