hazelnut rum banana crumble cupcakes

HAZELNUT RUM BANANA CRUMBLE CUPCAKES
This Hazelnut Rum Banana Crumble Cupcakes is a delightful surprise. The cupcakes made with healthy
hazelnut butter results in a texture that is both light and dense in the same bite. The rich and grand topping
of carmelized banana crumble on exquisite chocolate hazelnut ganache is a certainly a sight and a taste to
behold. There is definitely no stopping at just one.
COOKING TIME: 1 hour | SERVES: 12-14
Hazelnut Cupcakes
1/2 cup grapeseed oil (or
vegetable oil)
1 cup milk
1 tbsp lemon juice
1/2 cup hazelnut butter
1 ¾ cup all purpose flour
3/4 cup fine sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
HAZELNUT CUPCAKES
Caramelized Bananas
1 banana (not too ripe)
3 tbsp rum
CARAMELIZED BANANA
1. Slice the banana into thin slices and heat them on a
pan over low heat.
2. When the banana slices caramelize and turn brown
(about 5min), add the rum and turn the slices over (so
it doesn’t burn on one side).
3. Remove from heat and set aside to cool.
Crumble
1/2 cup brown sugar
1/2 cup unsalted butter,
chilled
1 cup flour
1/2 cup rolled oats
CRUMBLE
1. Preheat oven to 180 oC.
2. Cut the butter into small cubes and rub them into the
flour, brown sugar and rolled oats mixture until you get
a breadcrumb-like texture.
3. Spread the mixture on a baking tray and bake for
20min or until golden brown.
(Adapted from: http://www.pastryaffair.com/blog/almond-buttercupcakes-with-mocha-buttercream.html)
1. Preheat oven to 180oC. Line a cupcake tin with paper
liners.
2. Whisk the oil, milk, lemon juice and hazelnut butter
together.
3. Whisk in the flour, sugar, baking powder, baking soda
and salt until smooth.
4. Fill each paper liner about 2/3 full and bake for 20min,
or until a toothpick inserted into the center of the
cupcakes comes out clean. Let cupcakes cool to room
temperature.
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Chocolate Hazelnut Ganache
3/4 cup semisweet/ dark
chocolate
1/3 cup whipping cream
85 gm butter, unsalted
1/4 cup hazelnut butter
CHOCOLATE HAZELNUT GANACHE
1. Melt the chocolate and whipping cream over a bain
marie. Stir until the chocolate has completely melted
and the mixture is smooth.
2. Set aside to cool to room temperature. Beat in the
butter and hazelnut butter. If the ganache is too runny,
let it chill in the fridge for a while before piping.
Assembly
Hazelnut Cupcake
Caramelized Bananas
Chocolate Hazelnut Ganache
Crumble
ASSEMBLY
1. Core the cupcakes (or you can just cut a hole in the
middle) and fill it with the caramelized bananas.
2. Pipe the chocolate hazelnut ganache.
3. Decorate with crumble and extra caramelized banana
slices.
Recipe by: Ng Li Tying
Photography by: Ng Li Tying
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