Bonne Maman Easter Cupcakes

The muffins

1. In a bowl, mix the eggs with the powdered sugar. Stir in flour, baking powder, melted butter and milk.
2. Add the hazelnut powder.
3. Fill cupcake cases ¾ full and bake for 25 minutes at 180°C.
4. Once out of the oven, leave to cool.

Cookie bunny ears

1. In a bowl, mix the rye flour, salt and sugar. Add the egg, vanilla extract and softened butter. Mix until you obtain a shortbread dough.
2. Roll out your dough thinly and cut out ears using a knife, then bake for 5 minutes at 180°C.
3. Once the ears have cooled completely, add a little Bonne Maman Hazelnut and Cocoa Spread to the center.

Bonne Maman Hazelnut and Cocoa Spread Cream

1. In a bowl previously placed in the refrigerator so that it is very cold, whip the whole liquid cream mixture and the mascarpone into whipped cream.
2. Once the whipped cream has set, add 3 teaspoons of Bonne Maman Hazelnut and Cocoa Spread. Whisk one last time to fully incorporate it into the whipped cream and place it in the refrigerator until ready to assemble.

The assembly

1. Using a piping bag, pipe your muffins with Bonne Maman Hazelnut and Cocoa Spread whipped cream.
2. Add red fruits, small sugar eggs and cookie bunny ears.