March 29, 2016
source: Cupcake Jemma
watch video here:
50g roasted, skinned & pulverised Hazelnuts
100g self raising flour
25g cocoa powder
125g caster sugar
1/4 tsp bicarbonate of soda
pinch of salt
140g unsalted butter, soft
2 large eggs
1.5 tbs whole milk
1/4 tsp vanilla extractNutella buttercream frosting:
100g unsalted butter, soft
225g icing sugar, sifted
3-4 tbsp whole milk
Using a food processor, process the hazelnuts to fine crumbs. Add it to your bowl hen sift in the flour, cocoa powder, soda, salt and sugar. Give them a brief mix.
Add the butter and eggs and beat them together on a medium speed until well incorporated. Add in the milk and vanilla and beat again for about a minute
Divide your batter evenly between 12 cupcake liners and bake at for 170 C for about 20 minutes.
For the buttercream: beat your butter and nutella together at a high speed for about 4 or 5 minutes
Add your sugar and beat again, starting at a low speed, until well mixed.
Once your cupcakes are completely cooled, add the frosting.