Summary

Ingredients

• 115 g butter, unsalted
• 115 grams sugar
• 4 medium egg (s)
• 110 g flour (type 405)
• 90 g hazelnuts, round
• 60 ml milk
• 2 teaspoons baking soda
• 1 pinch (s) salt
• 3 drops bitter almond flavor
• 230 g powdered suar, sifted if possible
• 115 g butter, unsalted
• 1 tablespoon milk
• 5 drops bitter almond flavor
• 1 teaspoon coffee powder
• 2 tablespoon hazelnuts, chopped

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Instructions

1. For the dough, stir together the butter and sugar until frothy. Gradually add the eggs, whisking the batter again after each egg. Mix the flour, baking powder, ground hazelnuts and a pinch of salt in a second bowl.
2. Add half of it to the sugar-egg mixture and stir well. Add the milk and flavor, whisk again well (so that the flavor is well distributed) and add the rest of the flour mixture. Fill the finished dough into 12 muffin molds and place in the oven for about 20 minutes at 180 ° C.
3. For the icing, beat the butter until creamy and then add bitter almond oil, powdered sugar and the tablespoon of milk one after the other, always mixing well in between! Finally, stir in the teaspoon of coffee powder (gives only a slight taste, but the cream looks very nice).
4. Only apply the icing to the cupcakes (if possible with a piping nozzle, but of course spoons are also possible) when they have cooled down well. If the cream is ready too early, put it in the refrigerator for a moment. Finally, you can sprinkle the chopped hazelnuts on the icing as a decoration - the cupcakes are ready.