Eyeball Cupcakes with Chocolate Hazelnut Cream
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 3 eggs (beaten)
- 1 tsp vanilla extract
- 1 cup self-rising flour (sifted)
- 1 Tbsp milk
- light brown sugar (for sprinkling)
- For the topping
- ½ cup unsalted butter
- 1 cup chocolate hazelnut spread (Nutella)
- 1 ⅔ cups powdered sugar
- 1 Tbsp cream (38% fat)
- To decorate
- roasted, chopped Hazelnuts
- ½ cup white Sugar paste
- ½ cup red Sugar paste
- 10 Chocolate chip
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until blended.
3.
Sift in the flour and gently stir into the mixture with the milk, until combined.
4.
Spoon into the paper cases and sprinkle lightly with brown sugar.
5.
Bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the topping: beat together the butter and chocolate hazelnut spread until smooth and combined. Gradually sift in the icing sugar, beating until smooth. Beat in the cream.
7.
Spoon into a piping bag and pipe a swirl on top of each cake. Sprinkle with chopped hazelnuts.
8.
Roll small pieces of white sugarpaste into 10-12 balls.
9.
Roll out the red sugarpaste and cut out 10-12 tiny discs. Brush lightly with water and attach to the centre of the balls.
10.
Roll thin strips from the remaining red sugarpaste and attach to the balls with a little water.
11.
Press a chocolate chip into the centre of each red disc and place on top of the cakes.
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