Hazelnut Bunny Muffins

INGREDIENTS

• 2 eggs
• 150g flour
• 200g hazelnut powder
• 120g caster sugar
• 150g butter
• 150g milk
• 3 teaspoons baking powder

For the topping

• 1 jar Bonne Maman Hazelnut Chocolate Spread
• 500g mascarpone cheese
• 400g full-fat cream 30% fat
• Red berries, small sugar-coated eggs
• Small sugar-coated eggs

For the cookie ears

• 100g rye flour
• 1 egg
• 1 teaspoon salt
• 50g butter,  softened
• 30g sugar
• A few drops of liquid vanilla

METHOD

Make the Muffins

1. Preheat the oven to 180°C (356°F). Line a muffin tin with cupcake liners.
2. In a bowl, whisk the eggs and caster sugar until slightly frothy.
3. Stir in the flour, baking powder, melted butter, and milk. Mix until smooth. Fold in the hazelnut powder until well combined
4. Fill the cupcake cases ¾ full and bake for 25 minutes.
5. Remove from the oven and let cool completely before decorating.

Make the Cookie Bunny Ears

1. In a bowl, mix the rye flour, salt, and sugar. Add the egg, vanilla, and softened butter. Mix until a shortbread dough forms.
2. Wrap the dough in plastic wrap and chill for 15 minutes (makes rolling easier).
3. Roll out the dough thinly and cut out bunny ear shapes with a knife.
4. Place on a lined baking sheet and bake for 8-10 minutes at 180°C, until golden.
5. Let them cool, then spread a little Bonne Maman Hazelnut Chocolate Spread in the center of each ear.

Make the Hazelnut Cream

1. Chill a mixing bowl and whisk attachment in the fridge for 15 minutes.
2. In the chilled bowl, whip the heavy cream and mascarpone together until stiff peaks form.
3. Add 1-2 tablespoons of Bonne Maman Hazelnut Chocolate Spread for stronger flavor. Whip again until combined.
4. Refrigerate until ready to use.

Assemble the Bunny Muffins

1. Transfer the hazelnut cream into a piping bag and pipe onto the cooled muffins.
2. Carefully insert the cookie ears into the cream.
3. Decorate with red berries and sugar-coated eggs for a festive look.

Enjoy your adorable and delicious Hazelnut Bunny Muffins!