STRAWBERRY AND HAZELNUT CUPCAKES WITH BUTTER CREAM FROSTING

INGREDIENTS

hazelnuts/ almonds toasted   70 gm
butter   170 gm
eggs   3
castor sugar   140 gm
all purpose flour/ maida  140 gm
vanilla essence  1  1/2 tsp
strawberries chopped into small bits  10

METHOD

pre-heat oven to 180 deg. C

line the cupcake tin with paper cases
remove the skin of the toasted hazelnuts by rubbing between the fingers, chop finely & set aside
beat together butter & sugar till pale & creamy
beat the eggs till well combined
sift the flour, fold in gently
mix in the chopped nuts
spoon them in the paper cases until half full
bake till well risen, approximately 10 minutes or until a skewer inserted in the centre comes out clean.  allow to cool
top with butter cream frosting
just before serving, add the chopped strawberries.


BUTTER CREAM FROSTING

soft butter   75 gm
sifted icing sugar   125 gm
vanilla essence  1 tsp
beat the butter util fluffy, add the icing sugar and vanilla, continue to beat to a firm icing
spoon into  a piping bag with a star nozzle, pipe swirls or just spread the icing on top usinga flat knife ! as that is easier, then top with chopped strawberries.




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