Strawberry, Chocolate and Hazelnut Canapés

These look very complicated to make but actually are very, very easy.  It’s a basic fairy cake, rolled in hazelnuts and then topped with a wonderful, velvety frosting which goes so well with the sweet strawberry.

Strawberry Canapes

Super simple but incredibly eye catching and tasty sweet canapes

You’ll need

For the cakes

  • 175g caster sugar
  • 125g soft unsalted butter
  • 2 eggs
  • 3 tbsp milk
  • 3 tbsp cocoa powder
  • 175g self raising flour

For the frosting and decoration

  • 90g dark chocolate (min 70% cocoa solids)
  • 125g soft unsalted butter
  • 125g icing sugar
  • 2 tsp vanilla extract
  • 150g chopped hazelnuts
  • 24 small to medium sized strawberries
You will also need two muffin trays and a piping bag fitted with a star shaped nozzle. 

To make them

  1. Preheat the oven to 180C and grease the muffin trays.
  2. To make the cakes bases, cream the butter and sugar together until it’s soft and fluffy.  This take a good 10 minutes in my KitchenAid on setting 3.
  3. Beat the eggs and then add them to the creamed mixture a large spoonful at a time.  Don’t rush this because the mixture will curdle.
  4. Mix the flour and cocoa powder together and then sift a third over the creamed mixture.
  5. Pour over 1 tbp milk and then fold it in.
  6. Repeat two more times til the flour is used up.
  7. Spoon the mixture into the muffin cases. Put in half of what you normally would to fill the muffin hole as these will need to be half the size of a standard cupcake.
  8. Bake for about 15 to 20 minutes until golden brown.
  9. Cool slightly in the tins and then turn them out to cool completely on a wire rack.
  10. To make the frosting, beat the butter and icing sugar together until light and fluffy.  I do this in the KitchenAid and it takes about 8 minutes on timer.
  11. Melt the chocolate in a microwave and then leave to cool slightly and then pour it into the icing sugar mixture with the vanilla and beat it all again until it’s smooth.
  12. To assemble the canapés, ice the edges of each cupcake and then roll  it in the chopped hazelnut to cover them evenly. I do them one by one because the frosting does set and then the nuts don’t stick very well.
  13. Take the rest of the frosting and spoon it into the piping bag and then pipe a blob on top of each cake.
  14. Finally plop a strawberry on top and line them up on a serving tray (not forgetting to scoff a few before you send them out to your guests).
Strawberry Canapes

Perfectly bite sized Strawberry Canapes

More strawberry recipes

8 responses to “Strawberry, Chocolate and Hazelnut Canapés

  1. Pingback: Strawberries Signal The Start of Summer – Albeit A Wet One! | The Botanical Baker

  2. Just what we need for our studio opening – will be trying these very soon!

    Like

  3. huntfortheverybest

    these are adorable. they look great for a party!

    Like

  4. Pingback: Cocktails, Canapés And A Happy New Year! | The Botanical Baker

  5. Very easy to do and yet so fancy…Love it

    Like

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