Cupcakes with Ferrero Rocher® and Nutella® icing
Simply a treat. I found the recipe on a site, because I had a box of rocks to sell.
Ingredients :
- 250g of flour
- 100g sugar
- 1 packet of dry yeast
- 2 eggs
- 20 cl of milk
- 15g butter
- 24 Ferrero Rock
- -For the icing:
- 1 glass of Nutella
- 60g softened butter
- 30g icing sugar
- 1/2 tsp. liquid vanilla coffee
- a few crushed hazelnuts
Preparation :
-
1
Whisk the Nutella with the sour glaze and the softened butter. Add the vanilla and reserve in the refrigerator.
-
2
Mix the flour, baking powder and sugar. In another bowl, mix the melted butter, eggs and milk.
-
3
Assemble the 2 preparations and mix well.
-
4
Cut the Ferrero with a knife or pass them through a food processor. Mix them into the batter.
-
5
Pour into the muffin tins and bake for 25 minutes in a preheated oven at th.7 (210°C). Let cool on a rack.
-
6
When the muffins are cold, decorate with the frosting using a piping bag. Sprinkle with crushed hazelnuts.
Technical moves
crush
Fill a piping bag
Tips
For this recipe for Cupcakes with Ferrero Rocher® and Nutella® icing, you can count on 10 minutes of preparation. To learn more about the foods in this cupcake recipe, head over to our food guide here.
