Frangelico Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- 3 eggs
- ⅔ cup superfine caster sugar
- 1 cup self-rising flour (sifted)
- 0.333 cup hazelnut flour
- For the topping
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- 1 tsp Hazelnut liqueur (Frangelico)
- 2 ½ cups powdered sugar
- pink Food coloring
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 paper cases in a 12 hole bun tin.
2.
Beat together the butter, eggs and sugar in a mixing bowl until light and creamy. Stir in the flour and ground hazelnuts until blended.
3.
Spoon the mixture into the paper cases and bake for about 15 minutes until golden. (Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean). Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the topping: beat the butter until soft and creamy. Beat in the cream and liqueur until blended.
5.
Sift in the icing sugar and beat until smooth. Beat in a few drops of pink colouring.
6.
Spoon into a piping bag and pipe a generous swirl on top of each cake.
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