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I don’t know about you guys, but I used to be absolutely obsessed with Guylian chocolate as a kid. As I’m now an adult with my own bank account, I realised the other day, I could just buy them for myself!
The Cake
I wanted to keep things fairly simply for these, as the hazelnut flavour itself is more than enough to keep things interesting.
These cupcakes follow my basic vanilla cupcake recipe, but just with the vanilla extract substituted for hazelnut extract. If you wanted to though, you could definitely add in some chopped hazelnuts to your cake or frosting.
The Frosting
For these cupcakes I use my multi colour frosting technique. I add my different colour frostings in stripes onto a piece of cling film, roll it up into a sausage, snip off the end and add it to a piping bag.
The frosting should come out with two colours combined almost into a gradient effect. Also, the cling film means it’s a quick clean up job for your piping bags, which is always a bonus!
Method:
Preheat your oven to 160c Fan
Line your cupcake tin with 12 cases
Cream 150g of your butter and your caster sugar together until light and fluffy
Add your eggs, hazelnut extract and self raising flour and mix until fully combined
Add 1-2 Tbsp of whole milk to thin your mixture slightly
Add your mixture to your cupcake cases until they’re 2/3 full
Bake for 20-22 minutes or until your cakes spring back when pressed
Leave to cool
Add your remaining butter and icing sugar together in a bowl and combine them to make your buttercream
Split your mixture into two bowls
To one bowl, add your cocoa powder and mix your buttercream
Lay down a piece of cling film and add your two buttercreams in two lines next to each other
Roll up your buttercream into a sausage and snip off the end of your clingfilm
Add your roll into a piping bag and pipe your buttercream onto your cupcakes
Top each cupcake with a Guylian chocolate (the seahorses are easily the best!)
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