Mocha Nougat Cupcakes

Material A

• -5 eggs
• – 1/2 tsp SP
• – 125 grams of sugar

Ingredients B (Mix & Sift)

• – 100 gr medium protein flour
• – 15 grams of powdered milk
• – 10 gr cornstarch

Material C

• – 100 gr butter, melted
• - 1 tbsp mocha paste (to taste)

Complementary

• – mocha buttercream
• – Peanut Nougat (150 gr roasted peanuts + 125 gr sugar)

Preparation

• Prepare a non-stick pan, turn on medium heat. Pour in the sugar, let the sugar melt until it becomes caramel (don't stir). Turn off the fire. Add the nuts, and stir quickly until the caramel and nuts are well combined.
• Pour the nuts into a baking sheet that has been lined with baking paper. Flatten. Wait for it to cool, then crush the nougat beans with the help of a pestle (I used a food processor for a while)

How to make

• - beat the ingredients on high speed until thick
• - add ingredients B gradually while beating on low speed (don't overmix)
• - Add ingredients C gradually, stir again. Put it in the cupcase up to 3/4 high
• – oven for 15 minutes at 180'c (adjust each oven)
• - after cool, spray the top of the cupcake with mocha buttercream, sprinkle with nougat. Serve

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