Easter is already this Sunday. If you’re looking for a simple recipe idea to make for the children (but not only!), I’m offering you vanilla cupcakes with a runny hazelnut praline centre and a vanilla chantilly on which I placed a few little coloured eggs, Easter obliges. It’s simple to make and incredibly indulgent.
For the cupcake recipe, I turned to the cupcake pro in my opinion, namely Anne-Sophie from Fashion Cooking. I hollowed them out a little to fill them with homemade hazelnut praline (of course) and I added a vanilla mascarpone chantilly for even more indulgence. We had a feast at snack time!
Ingredients & method
3 components · Full recipe
Cupcake batter
Ingredients
- 200 g (7.1 oz) flour
- 100 g (3.5 oz) sugar
- 1.5 tsp baking powder
- ½ tsp fleur de sel
- 225 g (7.9 oz) soft butter
- 2 eggs
- 55 g (1.9 oz) Greek yoghurt (I used a plain smooth yoghurt)
- 60 g (2.1 oz) milk
- 1 to 2 tbsp liquid vanilla extract
Method
1
Preheat the oven to 180°C / 350°F.
2
In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and fleur de sel.
3
Add the butter in small pieces and beat on low speed until the mixture resembles breadcrumbs.
4
Add the eggs one at a time, then increase the speed slightly. Do not hesitate to scrape down the sides and bottom of the bowl with a spatula to incorporate all the batter.
5
Add the yoghurt, milk and liquid vanilla and mix again on medium then high speed until the batter becomes smooth and homogeneous.
6
Pour the mixture into paper cupcake cases using an ice cream scoop, filling them two-thirds full, and bake for about 15 minutes.
7
Remove the cupcakes from the tin as soon as they come out of the oven and leave to cool on a wire rack.
Vanilla whipped cream
Ingredients
- 200 g (7.1 oz) full-fat heavy cream
- 100 g (3.5 oz) mascarpone
- 2 tbsp icing sugar
- half a vanilla pod
Method
1
Place the mixing bowl and electric whisk attachments in the freezer for at least 15 minutes.
2
Pour the cream and mascarpone into the chilled bowl and begin whisking on medium speed. Once the cream starts to firm up slightly, increase the speed.
3
Add the icing sugar and vanilla when the cream is almost fully whipped.
Easter cupcake assembly
Ingredients
- hazelnut praline (homemade praline recipe here)
- small coloured Easter eggs
- the vanilla whipped cream
Method
1
Spoon a little hazelnut praline into the hole made in the centre of each cupcake.
Gallery
