How To Make Ferrero Rocher CUPCAKES! With CUPCAKE JEMMA!!! | How To Cake It - Yolanda Gampp
LOVED hanging out with Jemma! Don't forget to go over her channel this Thursday and watch her try one of my cakes!
I was over at England for the CAKE INTERNATIONAL (Which was such a great time, thanks to all of you who showed up!!!) and I got the chance to visit and hangout with one of my FAVORITE YouTubers, @CupcakeJemma !!!
It was hard to pick a recipe from her amazing new book Crumbs & Doilies, but come on, it's the Holidays, so of course we go with a Ferraro Rocher themed cupcake. It was DELICIOUS!!! Below is the recipe!
FERRERO ROCHER CUPCAKES
INGREDIENTS:
HAZELNUT BUTTERCREAM
285 gr unsalted butter, softened
1/4 tsp sea salt
450 gr icing sugar, sifted
4 Tbsp Hazelnut Butter
1 1/2 Tbsp milk
HAZELNUT SPONGE
115 gr self-raising flour
10 gr cocoa powder
a pinch of sea salt
1/4 tsp baking soda
115 gr caster sugar (or granulated sugar)
10 gr soft light brown sugar
125 gr unsalted butter, softened
2 eggs
1 1/2 Tbsp milk
25 gr Hazelnut Butter
FILLING
100 ml double cream (heavy/whipping cream)
1 tsp icing sugar, sifted
1 Tbsp Hazelnut Butter
TO FINISH
200 gr dark chocolate (50% cocoa solids), melted
1/2 tsp cocoa butter, melted
100 gr hazelnut nibs or chopped roasted hazelnuts
INSTRUCTIONS:
FOR THE HAZELNUT BUTTERCREAM:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high speed for at least 5 minutes until the butter has turned a very pale yellow and the texture and smooth and whippy.
2. Add half of the icing sugar and bring together on a slow speed to avoid plumes of sugar jumping out of the bowl, then beat vigorously for a few minutes before repeating with the remaining icing sugar. Beat until you have a pale, almost white, fluffy mixture.
3. Beat in the hazelnut butter, then the milk, a little at a time. Depending on the softness of your butter and the temperature of your kitchen, you might not need to add all of the milk, or you may even need a bit more. You're looking for a smooth, whippy buttercream that has a spreadable consistency and holds its shape.
4. Once your Hazelnut Buttercream is finished, cover and set aside.
FOR THE HAZELNUT SPONGE:
5. Preheat your oven to 375F (190C) and line a 12-hole cupcake tin with paper cases.
6. Sift the flour, cocoa, salt, baking soda and sugars into the bowl of a stand mixer fitted with the paddle attachment, or a large bowl. Add the butter and eggs, and beat on a medium-high speed for 30 seconds until well combined. Add the milk and hazelnut butter and beat for 30 seconds, stopping to scrape the sides and bottom halfway through, until you a have a smooth batter.
7. Distribute the batter evenly among the paper cases until they are three-quarters full. Bake for 18-20 minutes until the tops spring back when gently pressed. Leave to cool.
FOR THE FILLING:
8. In a bowl, whip the cream, sugar and hazelnut butter with a balloon whisk until medium-soft peaks are forming, then put the mixture into a piping bag.
TO FINISH:
9. Using an apple corer, remove the centre of each cupcake, then fill the holes with the cream filling. Take care not to overfill.
10. Put your buttercream into a piping bag fitted with a large round nozzle and squeeze a neat blob of buttercream on top of each cupcake.
11. Put the iced cupcakes in the fridge for 15 minutes while your melt the chocolate for the topping in a bain-marie or in the microwave in short bursts. Add the melted cocoa butter and stir to combine, then leave to cool for 5 minutes.
12. Dip the chilled iced cupcake tops into the chocolate, allowing the excess to dribble back into the bowl. Sprinkle with hazelnuts to finish!
I was over at England for the CAKE INTERNATIONAL (Which was such a great time, thanks to all of you who showed up!!!) and I got the chance to visit and hangout with one of my FAVORITE YouTubers, @CupcakeJemma !!!
It was hard to pick a recipe from her amazing new book Crumbs & Doilies, but come on, it's the Holidays, so of course we go with a Ferraro Rocher themed cupcake. It was DELICIOUS!!! Below is the recipe!
FERRERO ROCHER CUPCAKES
INGREDIENTS:
HAZELNUT BUTTERCREAM
285 gr unsalted butter, softened
1/4 tsp sea salt
450 gr icing sugar, sifted
4 Tbsp Hazelnut Butter
1 1/2 Tbsp milk
HAZELNUT SPONGE
115 gr self-raising flour
10 gr cocoa powder
a pinch of sea salt
1/4 tsp baking soda
115 gr caster sugar (or granulated sugar)
10 gr soft light brown sugar
125 gr unsalted butter, softened
2 eggs
1 1/2 Tbsp milk
25 gr Hazelnut Butter
FILLING
100 ml double cream (heavy/whipping cream)
1 tsp icing sugar, sifted
1 Tbsp Hazelnut Butter
TO FINISH
200 gr dark chocolate (50% cocoa solids), melted
1/2 tsp cocoa butter, melted
100 gr hazelnut nibs or chopped roasted hazelnuts
INSTRUCTIONS:
FOR THE HAZELNUT BUTTERCREAM:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high speed for at least 5 minutes until the butter has turned a very pale yellow and the texture and smooth and whippy.
2. Add half of the icing sugar and bring together on a slow speed to avoid plumes of sugar jumping out of the bowl, then beat vigorously for a few minutes before repeating with the remaining icing sugar. Beat until you have a pale, almost white, fluffy mixture.
3. Beat in the hazelnut butter, then the milk, a little at a time. Depending on the softness of your butter and the temperature of your kitchen, you might not need to add all of the milk, or you may even need a bit more. You're looking for a smooth, whippy buttercream that has a spreadable consistency and holds its shape.
4. Once your Hazelnut Buttercream is finished, cover and set aside.
FOR THE HAZELNUT SPONGE:
5. Preheat your oven to 375F (190C) and line a 12-hole cupcake tin with paper cases.
6. Sift the flour, cocoa, salt, baking soda and sugars into the bowl of a stand mixer fitted with the paddle attachment, or a large bowl. Add the butter and eggs, and beat on a medium-high speed for 30 seconds until well combined. Add the milk and hazelnut butter and beat for 30 seconds, stopping to scrape the sides and bottom halfway through, until you a have a smooth batter.
7. Distribute the batter evenly among the paper cases until they are three-quarters full. Bake for 18-20 minutes until the tops spring back when gently pressed. Leave to cool.
FOR THE FILLING:
8. In a bowl, whip the cream, sugar and hazelnut butter with a balloon whisk until medium-soft peaks are forming, then put the mixture into a piping bag.
TO FINISH:
9. Using an apple corer, remove the centre of each cupcake, then fill the holes with the cream filling. Take care not to overfill.
10. Put your buttercream into a piping bag fitted with a large round nozzle and squeeze a neat blob of buttercream on top of each cupcake.
11. Put the iced cupcakes in the fridge for 15 minutes while your melt the chocolate for the topping in a bain-marie or in the microwave in short bursts. Add the melted cocoa butter and stir to combine, then leave to cool for 5 minutes.
12. Dip the chilled iced cupcake tops into the chocolate, allowing the excess to dribble back into the bowl. Sprinkle with hazelnuts to finish!
