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Hazelnut latte cupcakes

(11 ratings)

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Hazelnut latte cupcakes

Ingredients

For the cakes:
  • 100g butter
  • 100g golden caster sugar
  • 120g self-raising flour
  • 2 eggs
  • 35ml espresso or strong coffee
  • 8tsp chocolate hazelnut spread

For the buttercream:

  • 200g unsalted butter
  • 200g icing sugar
  • 1tsp vanilla bean paste
  • 1tbsp espresso or strong coffee

For the fondant cups:

  • 120g fondant
  • 120g modelling paste
  • Cocoa powder, for dusting

These hazelnut latte cupcakes are really simple to make using our step-by-step recipe. With a fondant cup, a coffee infused sponge and a chocolate filling these cupcakes are sure to please.

These novelty bakes would be perfect for afternoon tea party or birthday spread.

Equipment

  • Deep muffin pan
  • 8 paper cases
  • Apple corer
  • Pallet knife
  • Rolling pin (with spacers - optional)
  • Small sieve
  • Sharpe knife
  • Piping bag
  • Plain piping nozzle
  • Water brush, for sticking
  • White saucers
1

Step 1

Preheat your oven to 160C/320F/Gas Mark 3 and line the baking tray with papers. Cream the butter and sugar until light in colour and fluffy and add the eggs, beating well. Add the flour and beat until just combined then add the coffee and mix until evenly combined.

Add to the baking cases and bake for around 20 minutes depending on your oven. Remove and cool in the trays for 10 minutes before cooling on a wire rack.

2

Step 2

Once the cakes are completely cooled, use the apple corer to core the centres from the cakes. Add 1tsp of hazelnut chocolate spread to each cake and replace the cored piece to the centre.

3

Step 3

To make the buttercream, keep the coffee to one side add the rest of the ingredients to a large bowl and beat until smooth for about 10 mins. Take 1/3 of the buttercream and pop it into a separate bowl. Add the coffee and mix well. The rest of the buttercream will be for the topping later.

Spread a little buttercream around the outside of the cupcakes to help the icing stick. Spread more around the base so the sides look straight when you add the icing.

4

Step 4

Mix the fondant and modelling paste together. Roll and cut 8 x pieces 18cm x 4cmm and wrap it around the cupcakes.

5

Step 5

Pop the cakes onto white saucers or small plates. Use the remainder of the paste for the handles. Roll a long thin sausage and bend round onto a handle shape trimming with a sharp knife.


6

Step 6

Glue the handles on with a brush of water, make sure you rub the paste a little with the brush to get the handle ends nice and sticky, then they will stick quickly.


7

Step 7

Add a large plain nozzle to a piping bag and spread the coffee buttercream around the sides of the bag, adding the plain buttercream to the centre. Pipe plain swirls onto the top and add a dusting of cocoa powder.


8

Step 8

Dust with cocoa powder to finish off your cupcakes.

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Average rating

  • 5
(11 ratings)

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