Sunday Supper Club – Hazelnut Praline Cupcakes

19/01/2014 | 0

You Mean The World To Me

You Mean The World To Me

Happy Sunday everyone. If you don’t feel like braving the chilly outdoors, then why not indulge in a little home-sweet-home baking?

 

Today’s oh-so-tasty recipe is brought to you by Lucy, Editor of the delicious blog Supergolden Bakes. Lucy will be showing you how to create the crème de la crème of cupcakes – seriously, they are divine. But beware, once you try these little beauties, there will be no going back, they are literally all you’ll be able to think about! Enjoy…

 

Supergolden Bakes:

This cupcake was inspired by a cake my mum used to make when I was little. It has a moist, fluffy sponge and an incredibly addictive Swiss meringue buttercream frosting laced through with crunchy hazelnut praline. Every single person who has eaten one of these babies has emitted something between a sigh and a moan upon biting into one. Yes, they are THAT good.

 

Hazelnut Praline Cupcakes

 

Ingredients

  • 200g hazelnuts
  • 200g caster sugar
  • squeeze of lemon

 

For the cupcakes

  • 300g plain flour
  • 150g golden caster sugar
  • 150g light muscovado sugar
  • 100g hazelnut praline, processed to a fine powder
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200g unsalted butter, room temperature and cut into small pieces
  • 4 medium eggs
  • 200ml buttermilk
  • 2 tsp vanilla paste (I used Pinner Vanilla)
  • 2 tsp Camp coffee extract

 

Praline Swiss meringue buttercream

  • 5 large egg whites
  • 200g golden caster sugar
  • 200g butter, room temperature cut into small pieces
  • 1/2 tbsp vanilla paste
  • 1/2 tbsp Camp coffee extract or very strong espresso coffee, cooled
  • 5-10 tbsp of powdered hazelnut praline (to taste)

You Mean The World To Me

You Mean The World To Me

You Mean The World To Me

Method

 

  • Preheat oven to 150 C. Put the hazelnuts in a baking tray and roast for about 5 minutes. Lightly grease a baking tray with almond or other flavourless oil. To make the praline, put the sugar and squeeze of lemon in a heavy pot. Stir on medium heat for about 5 minutes until it melts and turns a light golden colour. Add the hazelnuts and stir until they are completely covered. When the caramel turns a deep amber colour pour the praline into the prepared baking tray. Let it cool completely, then break into pieces. Process half of the praline to a fine powder in a food processor – this will be used in the sponge and frosting. Larger pieces can be used to decorate the cupcakes (or sprinkled over ice cream – yum!).

 

  • To make the cupcakes, preheat the oven to 180 C. Put your cupcake cases into a muffin tin. Put all the dry ingredients in the bowl of a stand mixer. Mix with a fork, make sure there are no lumps. Add the cubed butter and mix on low speed using the paddle attachment until the mix resembles breadcrumbs.

 

  • Add the eggs and mix on medium to combine. Add the buttermilk, vanilla, coffee extract and mix on high for 2-3 minutes. The batter should be quite thick. Pour into the cases – only fill halfway up. Bake for 20 minutes and cool completely.

 

  • To make the buttercream, put the egg whites and sugar in the bowl of your stand mixer. Boil some water in a pot, reduce heat to a simmer, then add the mixing bowl on top making sure the bottom does not touch the water. Lightly whisk the egg whites for about 7 minutes – make sure the sugar dissolves completely. Attach the mixing bowl to the mixer and whisk on high speed for about 10 minutes till you have a thick meringue. When the bowl has cooled completely start adding the butter one small cube at a time while whisking on medium. Once all the butter is incorporated whisk on high for a few minutes and add the flavourings and a few tablespoons of powdered hazelnut praline (to taste).

 

  • Frost the cupcakes with the buttercream and add some crushed praline to decorate. These stay fresh for a couple of days at room temperature. If you can’t face making the Swiss Meringue then these can be frosted with American buttercream instead.

 

Please note: this will make about 30 large cupcakes or even more smaller ones. You can also be divide batter into cake tins to make a spectacular layered cake – you will get 3x20cm/8in or 2x23cm/9in layers. You can halve the recipe to make about 16-18 cupcakes (then you need to halve the buttercream and praline recipes as well).

 

 

Have you died and gone to cupcake heaven? Told you so!

There are dozens more mouthwatering recipes over on Lucy’s blog Supergolden Bakes, so be sure to stop by.

You Mean The World To Me

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