It's Monday!

Pinata Cupcake

Recipe

ingredients	preparation
60g American Almond Hazelnut Praline Paste 60g American Almond Almond Butter 520g Buttercream	Add hazelnut praline and almond butter to buttercream. Whip together until combined. Place nut cream into piping bag.

ingredients	preparation
1 cupcake 45g “My Little Secret” nut cream 7g Liquid Caramel 13g Bake stable - Milk Peanut Butter Micro Cups - 30lbs 0.8g Mona Lisa Dark Chocolate Decoration Curls	Cut out a hole in the cupcake and scoop out the insides. Fill it with a scoop of peanut butter cups. Pipe a rosette of nut cream on top of cupcake. Drizzle with caramel and decorate the top of the cupcake according to the picture.