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Peanut and Hazelnut Cupcake

Peanut and Hazelnut Cupcake


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Yellow Cupcakes
  • Hazelnut Buttercream
  • Method of Assembly

Yellow Cupcakes

213g (7.5oz)
198g (7.0oz)
7g (0.2oz)
4g (0.1oz)
113g (4.0oz)
113g (4.0oz)
50g (1.8oz)
36g (1.3oz)
8g (0.3oz)

Method of Preparation

  1. Preheat oven to 176°C/350°F. Line standard muffin tins with paper liners.
  2. Sift all of the dry ingredients together.
  3. Combine all of the liquid ingredients.
  4. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30 seconds.
  5. Scrape the bowl and finish any necessary mixing by hand.
  6. Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temper

Hazelnut Buttercream

151g (5.3oz)
226g (8.0oz)
453g (16.0oz)
57g (2.0oz)

* can be replaced with

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add the egg whites.
  2. Whip until a soft peak is reached and continue to stir on low speed as to not deflate the meringue.
  3. In a small sauce pan, combine together the sugar and enough water to create a wet sand texture. Cook this mixture until it reaches a temperature of 240°F/115°C and immediately pour into the whipped egg whites on high speed in a slow steady stream.
  4. Whip this mixture until it is cool to the touch.
  5. Slowly add in small amounts of the softened butter until the mixture is light and fluffy and all of the butter has been added.
  6. Add in the PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnuts) and mix until homogeneous.

Method of Assembly

As needed

Method of Preparation

  1. Using a small melon baller or apple corer, remove the center of the baked cupcake and fill with the PreGel Pino Pinguino® Salted Peanut Arabeschi®.
  2. Place the Hazelnut Buttercream into a piping bag with a star tip and pipe into the desired shape on top of the filled cupcake.
  3. Garnish with finely chopped roasted hazelnuts and peanuts.