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Hazelnut and strawberry cuppycakes

Hazelnut and strawberry cuppycakes

Published on March 13, 2014 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 11

Children in my family became interested in my food only after I started making cupcakes…or cuppycakes as my little 7 year old niece calls them.Initially they were only for the kids…when I realised that adults found them equally appealing,I started making healthier versions of different flavours.While I am aware that certain ingredients aren’t always easily available,I would still like to mention them,as you never know when you may come across them at the store…and when you do,you will at least have the option of using them in a recipe !

Having featured this recipe in my last series of “moms in a hurry” for the hindu metroplus…I realise that this was closest to my heart…while I enjoyed writing them all,this one in particular reminds me of very special moments in my life…that of being in the family way ! This year seems to be the year of babies,many cousins and friends of mine are awaiting their own bundle of joy,very soon !A woman, I think, is known as a mom when she introduces her own little being to the world !

These days women work up until their last term of pregnancy leaving very little time to allow themselves to be pampered much to the disdain of their mothers and grandmothers !!!However the practice of plying an expectant mother with special treats continues even today.With that in mind,these little cuppycakes are for those gorgeous women who are awaiting the arrival of their little ones who will make their world an even better place to be in ! Love and hugs to you all ! Welcome to my club…it takes priority over all my other clubs and I’m delighted for you to be a part of ‘The mommy club’ !

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Recipe
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Ingredients

  • 70 g -toasted hazelnuts (almonds are also an option)
  • 170 g butter
  • 3 eggs
  • 140 g Castor sugar
  • 115g self -raising flour
  • Vanilla essence-1 and 1/2 tsp
  • Strawberries-10-chopped into bits (just before serving)
  • 75g soft butter
  • 125g sifted icing sugar
  • 1 tsp vanilla essence

Nutrition Info

Instructions

  1. Pre-heat oven to 180 degrees C.
  2. Line the cupcake tin with paper cases.
  3. Remove the skin off the toasted hazelnuts by rubbing between the fingers. Chop finely and set aside. Beat together the butter and sugar until pale and creamy.
  4. Beat in the eggs until well combined.
  5. Sift in the flour. Fold in gently.
  6. Mix in the chopped hazelnuts.
  7. With a small spoon, dollop into the paper cases, until half way up.
  8. Bake until risen and golden, approximately for 10 minutes or until a small skewer inserted comes out clean.
  9. Allow to cool.
  10. Top with a butter cream frosting. Just before serving add the chopped strawberries.
  11. Beat the butter until fluffy,add the icing sugar and vanilla and continue to beat to a firm icing. Spoon into a piping bag fitted with a star nozzle and pipe swirls or just use a flat knife and spread it across

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