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Chocolate and hazelnut cupcakes flavoured with liqueur

Preparation

15 minutes

Cooking

20 minutes

Servings

12 cupcakes

Chocolate and hazelnut cupcakes flavoured with liqueur
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Ingredients

CAKES

190 ml (3/4 cup + 1 tsp.) flour
5 ml (1 tsp.) baking powder
160 ml (2/3 cup) hazelnut powder
4 eggs, beaten
185 ml (3/4 cup) sugar
165 ml (2/3 cup) softened

ICING

500 ml (2 cups) icing sugar
1 egg white
Juice of 1/2 lemon
45 ml (3 tbsp.) Nutella
15 ml (1 tbsp.) amaretto
12 whole hazelnuts

 

Directions

CAKES

  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix together the flour, baking powder and hazelnut powder.
  3. With a whisk, add the eggs.
  4. Add the sugar and stir.
  5. Add the butter and mix until evenly combined.
  6. Place in a 12-cup muffin pan lined with paper liners.
  7. Bake in the oven for 20 minutes.



ICING

  1. In a bowl, with a whisk, mix together the icing sugar and the egg white.
  2. Add the lemon juice, Nutella and amaretto. Stir well.
  3. If the icing seems too liquid, add some icing sugar.
  4. Refrigerate for 1 hour. 
  5. Using a pastry bag fitted with a fluted tip, decorate the cupcakes with the icing.
  6. Garnish each cupcake with a hazelnut.
  7. Serve.

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