The walnut cupcakes with hazelnut cream are single-portion treats, very soft and indulgent, with spreadable cream in the batter. They are perfect for breakfast or to enjoy together as an afternoon snack with a cup of tea. The intense flavor of the walnuts and the enveloping taste of a good cocoa-and-hazelnut cream create an incomparable pairing. For the cupcakes you can use your favorite spread or prepare it easily at home. Let’s see what we need to make these delicious treats:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: for 6 cupcakes
- Cooking methods: Oven
Ingredients
- 3 eggs
- 4.4 oz chopped walnuts
- 1/3 cup all-purpose flour
- 4 tbsp potato starch
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 5 tbsp butter
- 1/2 cup hazelnut spread
- 1 pinch salt
- vanilla extract
Steps
Procedure for the walnut cupcakes with hazelnut cream:
Separate the yolks from the whites and whip the egg whites in a bowl with electric beaters until stiff peaks form.
In a separate bowl, work the yolks with the sugar and the butter at room temperature until you obtain a light and fluffy mixture.
Add the vanilla, a pinch of salt and the hazelnut spread, continuing to mix.
Gently fold in the chopped walnuts and the flour sifted together with the baking powder and the potato starch using a spatula. Then add the previously whipped egg whites, folding delicately from the bottom up.
Pour the resulting batter into greased and floured molds (in my case square ones) or into paper liners (if you use paper liners this step is not necessary), leaving about 3/8 in of space from the edges.
Bake the treats in a preheated oven at 356°F for 25-30 minutes, performing the skewer test.
Once baked, let them cool slightly and then remove them from the molds. Place them on a cooling rack and, when completely cooled, finish the decoration by adding chocolate glaze and walnuts or simply dust with powdered sugar.
Bon appétit and.. see you next recipe!
