Vanilla and praline cupcake

level 1

It only takes a good cupcake base to do amazing things. Topping it with a hazelnut frosting for instance. British chef Beverley Dunkley certainly knows cupcakes. And she knows how to turn them into exquisite sweet and smart delights.

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Recipe components

Callebaut® ingredients

Cake base

Ingredients	Preparation
200g margarine 200g caster sugar	Cream together.
200g whole egg(s)	Beat together. Add gradually to creamed margarine and sugar with a little sieved flour.
200g self-raising flour	Fold in.
100g Callebaut - Fillings & Creams - Fillings - Crema dell' Artigiano Nocciola - 10kg Bucket 5g concentrated vanilla extract	Stir in gently.
Pipe into 20 cupcake cases. Bake 20-25 min. at 180°C. Leave to cool.

Butter cream

Ingredients	Preparation
110ml egg white 65g caster sugar	Whisk together.
225g caster sugar	Bring to soft boil. Pour onto egg whites while whisking. Allow to cool.
500g softened unsalted butter	Add to meringue when cold.
30g Callebaut - Giandujas & Nut Creams - Nuts - Hazelnut Praline - 5kg Bucket	Stir in gently.
Q.S. Callebaut - Fillings & Creams - Fillings - Crema dell' Artigiano Nocciola - 10kg Bucket Q.S. Callebaut - - Nuts - Hazelnut Bresilienne - 5kg Vaccum Bag	Tip: To keep the chocolate cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together), which can be flavoured with Hazelnut Liqueur. Assembly: Slice the top off of each cupcake. Glaze the top of each cupcake with melted Callebaut® bakestable hazelnut crème Crème dell’Artigano Nocciola. Allow to set. Pipe a ring of praliné butter cream on each cupcake. Sprinkle with Callebaut® roasted and caramelised hazelnut pieces. Position the glazed top of each cupcake. Pipe a bulb of praline butter cream on each cupcake. Sprinkle with Callebaut® roasted and caramelised hazelnut pieces.