Hazelnut and White Chocolate CupcakesServes: 12
Ingredients:125g (4 oz) butter, softened
125g (4 oz) caster sugar
125g (4 oz) self-raising flour
50g (2 oz) ground hazelnuts
4 tbsp milk
For the Topping:75g (3 oz) white chocolate
50g (2 oz) butter, softened
75g (3 oz) icing sugar
100g (3 1/2 oz) mascarpone cheese
a few strawberries, slice, to garnish
2 tbsp toasted hazelnuts, crushed, to garnish
Method:Cream together the butter and caster sugar in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition (if the mixture looks like it might curdle add a tablespoon of flour after each egg).
Sift the flour into the bowl and gently fold to combine with the other ingredients. Now add the ground hazelnuts and stir in the milk.
Line the wells of a 12-cup muffin tin with paper cases. Spoon in the batter, filling the cups no more than 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 20 minutes, or until the cupcakes are golden brown on top and springy to the touch. Remove from the tin and set aside on a wire rack to cool.
For the icing (frosting) melt the white chocolate in a heat proof bowl, either in a microwave or in a bain-marie (double boiler). When the white chocolate has melted and is smooth take off the heat. In a separate bowl, cream together the butter and icing sugar until you have a smooth paste. Work in the mascarpone cheese, beating vigorously then add the melted white chocolate.
Set the mixture aside to cool and firm up for 30 minutes then, using a spatula or palette knife spread the icing over the top of each cupcake. Decorate with two slices of strawberry and a few pieces of hazelnut.
Refrigerate the cupcakes for at least 1 hour before serving.