Hazelnut and white chocolate cupcakes

Step 1

Whip sugar and eggs until the mixture is white and soft. Add the flour and milk. Melt the white chocolate and add to the dough. Add 3 tablespoons of Concentrated Hazelnut Pasta, the chopped hazelnuts and finally the melted butter. Choose your favorite pattern of baking cups in baking paper and insert them into the muffin mold, pour the mixture, making sure to fill the cups about 3/4 full. Bake for 15/20 minutes at a temperature of 175 °.
Leave the cupcakes to cool and dip them in the Hazelnut Non-Alcoholic Wet, diluted as indicated on the label. Decora cupcakes with hazelnut flavored butter cream and hazelnut grains. For the butter cream whisk 500 g of soft butter with 300 g of icing sugar and a glass of water. Once the cream is whipped add, gently mixing, 2 tablespoons of Concentrated Pasta with Hazelnut.