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Yummy Pastries
Photo: Wolfgang Kleinschmidt
12 Cupcakes
Cupcake Brownies
- 200 g (7 oz) hazelnuts
- 175 g (6 oz) butter
- 125 g (3 ½ oz) caster sugar
- 110 g (4 oz) light muscovado sugar
- 60 g (2 1/3 oz) good quality cocoa powder
- 70 g (2 2/3 oz) golden syrup
- 1 pinch of salt
- 90 g (3 ½ oz) plain flour
- 1 teaspoon baking powder
- 3 organic eggs
- 100 g (4 oz) good quality chocolate (70% cocoa solids)
Serve with lightly whipped cream and raspberries
- Preheat the oven to 200°/400°F/gas 6.
- Roast the whole hazelnuts golden in the middle of the oven for 5-10 minutes. Let them cool for a few minutes and put them in a tea towel to rub off most of skin.
- Beat together the butter, caster sugar and muscovado sugar until creamy.
- Stir in the cocoa powder, golden syrup and salt. Mix the flour with the baking powder.
- Add the eggs one at a time, beating the mixture after adding each one. Carefully blend the flour mixture into the egg batter.
- Coarsely chop the chocolate and stir it in with the whole hazelnuts.
- Put paper cases (in a muffin tin) and pour in the mixture until the cases are two-thirds full.
- Lower the temperature in the oven to 175°C/350°F/gas mark 4.
- Bake in the middle of the oven for about 20 minutes. Check them with a skewer; they should be a bit gooey in the middle.
- Serve with whipped cream and fresh raspberries.