Reviews (2)
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65 Ratings
5 star values:
7
4 star values:
10
3 star values:
33
2 star values:
11
1 star values:
4
Martha Stewart Member
Rating: Unrated
10/02/2009
The Cupcakes book calls for 2 tsp vanilla extract.
Martha Stewart Member
Rating: Unrated
06/22/2009
The recipe calls for vanilla in Step 2, but it doesn't say how much. I put in a tsp, but I probably could have put in less.
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Candied-Hazelnut Cupcakes
Recipe Summary
Yield: Makes 16
Ingredients
Ingredient Checklist
1/2 cup whole unblanched almonds, toasted
1/2 cup hazelnuts, toasted and skinned
3/4 cup all-purpose flour
3/4 cup cake flour (not self-rising), sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup firmly packed dark-brown sugar
3/4 cup milk
4 large egg whites
Dark Chocolate Frosting
Caramel-Dipped Hazelnuts
Gallery
Candied-Hazelnut Cupcakes
Recipe Summary
Yield: Makes 16
Gallery
Candied-Hazelnut Cupcakes
Candied-Hazelnut Cupcakes
Candied-Hazelnut Cupcakes
Recipe Summary
Yield: Makes 16
Recipe Summary
Yield: Makes 16
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 1/2 cup whole unblanched almonds, toasted
- 1/2 cup hazelnuts, toasted and skinned
- 3/4 cup all-purpose flour
- 3/4 cup cake flour (not self-rising), sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup firmly packed dark-brown sugar
- 3/4 cup milk
- 4 large egg whites
- Dark Chocolate Frosting
- Caramel-Dipped Hazelnuts
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.
With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beatingwell after each.
In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.
Reviews (2)
Add Rating & Review
65 Ratings
5 star values:
7
4 star values:
10
3 star values:
33
2 star values:
11
1 star values:
4
Martha Stewart Member
Rating: Unrated
10/02/2009
The Cupcakes book calls for 2 tsp vanilla extract.
Martha Stewart Member
Rating: Unrated
06/22/2009
The recipe calls for vanilla in Step 2, but it doesn't say how much. I put in a tsp, but I probably could have put in less.
Reviews (2)
Add Rating & Review
65 Ratings
5 star values:
7
4 star values:
10
3 star values:
33
2 star values:
11
1 star values:
4
Add Rating & Review
65 Ratings
5 star values:
7
4 star values:
10
3 star values:
33
2 star values:
11
1 star values:
4
65 Ratings
5 star values:
7
4 star values:
10
3 star values:
33
2 star values:
11
1 star values:
4
65 Ratings
5 star values:
7
4 star values:
10
3 star values:
33
2 star values:
11
1 star values:
4
- 5 star values:
- 7
- 4 star values:
- 10
- 3 star values:
- 33
- 2 star values:
- 11
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
10/02/2009
The Cupcakes book calls for 2 tsp vanilla extract.
Martha Stewart Member
Rating: Unrated
06/22/2009
The recipe calls for vanilla in Step 2, but it doesn't say how much. I put in a tsp, but I probably could have put in less.
Martha Stewart Member
Rating: Unrated
10/02/2009
The Cupcakes book calls for 2 tsp vanilla extract.
Rating: Unrated
Rating: Unrated
06/22/2009
The recipe calls for vanilla in Step 2, but it doesn't say how much. I put in a tsp, but I probably could have put in less.
All Reviews for Candied-Hazelnut Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Candied-Hazelnut Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
