Vanilla Hazelnut Swirl “Love Note” Cupcakes
Send a heartfelt little love note with a Vanilla Hazelnut Swirl with White Chocolate Buttercream cupcake. Easy cupcake to make, bake and decorate cupcakes and so cute. Edible cupid arrow love notes sprinkles from Sprinklepop.com makes eating and serving these cupcakes so much fun.
Equipment
12 cup standard cupcake baking pan, piping tip 1 M, decorative cupcake liners, white cupcake liners, festive sprinkles. Cupid Arrow with love notes from Sprinkle Pop.com
- Prep Time: 20 minutes
- Cook Time: 14-17 minutes
- Total Time: 1 hour +15 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Vanilla Sponge Bakery Style Cake
1/2 cup butter, room temperature
1-1/2 cups granulated sugar
4 large egg whites, room temperature
1/2 cup vegetable oil
1 tablespoon vanilla or 2 teaspoons creme bouquet extract*
1-1/4 cups whole milk buttermilk, room temperature
2 tablespoons sour cream
2-1/2 cups sifted cake flour*
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Hazelnut Filling for Swirl
6 ounces cream cheese, softened
1 egg yolk
1/2 cup confectioners sugar
1/4 cup Hazelnut Chocolate Spread- tested Bonne Maman- product of France
1/2 teaspoon vanilla
White Chocolate Buttercream
1- 3.5 ounce white chocolate bar- tested Swiss MilkBoy White Chocolate
1 cup butter, room temperature
1-1/2 cups confectioner's sugar
1 teaspoon vanilla or creme bouquet extrat
1/4 teaspoon salt
Garnish
1/4 cup Valentine Sprinkles-Tested Cupid Arrow love notes sprinkle mix
Instructions
1.In small mixing bowl, add all ingredients for Hazelnut Filling, stir to blend. Set aside until ready to fill cupcakes. Make sure cream cheese is at room temperature.
Vanilla Bakery Style Sponge
1.Preheat oven to 350 °F. Position oven rack in center of oven. Line cupcake pan with white liners. Decorative paper cups are used in presentation. No need to spray cupcake pan or liners. Set aside.
2.In a medium mixing bowl, sift together cake flour, baking powder, baking soda and salt. Set aside.
3.In bowl of stand mixer fitted with paddle attachment, cream together butter on medium speed until light and fluffy about 3 minutes. Add sugar and beat on high speed another 2 minutes, mixture will be light in color. Add egg whites one at a time, mix between additions on medium speed just to combine. Add sour cream and vanilla mix to combine again. Scrape down sides and bottom of mixing bowl.
4. Alternate buttermilk with dry ingredients you sifted, mix on low speed for 30-40 seconds. Scoop ice cream scoop of batter into cupcake liners filling 3/4 full. Spoon 1/2 teaspoon full of hazelnut filling into center of cupcake, swirl with a fork. Bake 14-17 minutes or until cake center when touched bounces back or insert a toothpick and it comes out clean. Allow too cool before frosting.
White Chocolate Buttercream
1.In small microwave safe bowl, chop white chocolate bar into small pieces. Microwave for 20 seconds. Stir until smooth. Set aside.
2.In bowl of stand mixer with paddle attachment or use a hand mixer with beaters, beat butter on high speed until light and fluffy about 3 minutes. Scape down sides and bottom of bowl with rubber spatula. Turn mixer to low and add confectioner’s sugar, and mix until combines.
3. Stir the white chocolate and add to frosting. Turn mixer to medium speed and beat for 2 minutes or until mixture is smooth and creamy. Add vanilla or creme bouquet and salt, mix on low for another minutes until fully mixed. Cupcakes are ready to decorate.
4. Fit disposable piping bag with tip # 1M. Fill bag with White Chocolate Butterccream. Pipe large swirls on top of cupcakes. Sprinkle with Cupid sprinkles and tiny love notes around the cupcake top, add single large edible love note in top center of cupcake.
5 .Serve cupcakes on a cake stand in decorative papers to complete the presentation.
Notes
* Creme Bouquet extract is a concentrated extract with a bakery flavor, mix of lemon, butter, almond and citrus flavor. It is delicious. Vanilla pairs well with this extract.
