Master chef
Utensils
Apron
Bowl
Measuring cup
Mixer
Muffin paper cases
Oven mitts
Rubber spatula
Teaspoon
Timer
Whisk
small bowl
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Place the paper cases in the muffin tin.
Batter
Place the butter in a bowl, add the icing sugar, vanilla sugar and salt, mix with a whisk. Add the eggs. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Whisk in the buttermilk. Combine the flour, hazelnuts, baking powder and baking soda in a second bowl, then mix into the egg mixture. Divide the batter into 2 portions, roughly chop the chocolate, mix into one half of the batter along with the cocoa powder.
Using two tablespoons, spoon both batters alternately into the paper cases.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Take the muffins out of the oven, allow to cool slightly, remove the muffins from the tin and leave to cool on a rack.
Frosting
Place the butter, icing sugar and cream cheese in a bowl, mix well. Spread the mixture on top of the cupcakes using a spoon.
Cupcakes
Sprinkle the chocolate sweets on top of the frosting. Use the writing icing to pipe thin lines on top and create a balloon bouquet.
| Tip: | Instead of black writing icing, use green or red. |
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