Nöt-Crème Cupcakes
Ingredients (makes about 12):
125 g butter
200 ml granulated sugar
2 eggs
350 ml flour
1.5 tsp baking powder
2 tsp vanilla sugar
2/3 dl plain yogurt
100 ml hazelnuts
175 g Nöt-Crème® (1 box)
Frosting:
Mix 175 g Nöt-Crème® with 100 g cream cheese and spread on top – simply delicious!
Instructions:
- Preheat the oven to 180°C (350°F). Mix the butter and sugar in a bowl. Add the eggs one at a time.
- Combine all dry ingredients and mix them into the batter until smooth. Add yogurt. Finely chop the hazelnuts and mix well.
- Place cupcake liners in a muffin tin and distribute the batter evenly. Drop a tablespoon of Nöt-Crème® into each cupcake and swirl gently with a toothpick.
- Bake in the center of the oven for about 20 minutes. Let cool. Enjoy, enjoy, enjoy!
Bror Printzell’s Candy Factory
In 1961, candy maker Bror Printzell in Hässleholm came up with the idea of taking the delicious filling from hard candies and packaging it in plastic sachets. This indulgent treat was Nöt-Crème, filled in 18-gram sachets. Bror Printzell justified this unusual idea by saying, ”It’s the best part you want anyway!” And who could argue with that logic? Initially, the idea was met with skepticism. Only one wholesaler in Gothenburg took a chance and bought a few boxes.
Then one day, Bror received a phone call. A lady explained that long lines of schoolchildren were queuing outside her kiosk, all wanting to buy Nöt-Crème. She wanted to order more! It soon became clear that many others thought candy filling in a sachet was a brilliant idea.
To this day, Nöt-Crème is made the same way, in the same factory in Hässleholm, Sweden.
