Ingredients
Butter Cream
Method
- In a bowl, whip the butter and the sugar with an electric mixer.
- Then add the eggs one by one and the milk until the dough is smooth and consistent.
- Sift the flour and then the baking powder and salt.
- Combine the powdered mixture by slowly folding from bottom to top. Add the hazelnuts.
- Place a fluted paper cup in a muffin mould and pour in the mixture. Be careful not to fill it more than 3/4 of the way.
- Butter a heart-shaped mould (about 22cm large) and bake at 180°C for 20-25min.
- Decorate the cupcakes with a pastry bag fitted with a star-tipped piping nozzle.
- Sprinkle the hazelnuts and top it all off with a Ferrero Rocher.
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