It's Monday!

Pinata Cupcake

Recipe

ingredients	preparation
60g Nut Pastes - Hazelnut Praline/Paste - Six 7# cans 60g Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans 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 Gertrude Hawk Micro Peanut Butter Cups 0.8g Mona Lisa Dark Chocolate Decor 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.