CANDIED-HAZELNUT CUPCAKES
Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 16
Number Of Ingredients 13
Steps:
- 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.
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Suresh Joshi
[email protected]These cupcakes were amazing! I will definitely be making them again.
Shadon T.V
[email protected]Overall, I thought these cupcakes were delicious. The only thing I would change is to add more candied hazelnuts to the frosting.
Nadiya Islam
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the frosting next time.
Kledi Leka
[email protected]I loved the combination of flavors in these cupcakes. The candied hazelnuts added a nice crunch and the frosting was creamy and smooth.
Amjadofficial 92
[email protected]These cupcakes were so easy to make and they turned out so moist and fluffy. The frosting was also delicious and not too sweet.
farooq abbasi
[email protected]I've made these cupcakes several times now and they're always a crowd-pleaser. The candied hazelnuts are the perfect touch.
Shavaughne Laidley
[email protected]Wow!
Will Samia
[email protected]The cupcakes were a bit dry, but the frosting was delicious. I think I would add more liquid to the batter next time.
fearful1324
[email protected]These cupcakes were a hit at my party! Everyone loved the unique flavor and texture of the candied hazelnuts. I will definitely be making these again for special occasions.
esmeralda venegas
[email protected]The cupcakes were easy to make and turned out beautifully. The frosting was a bit too sweet for my taste, but overall they were still delicious.
Debbie Parsons
[email protected]I followed the recipe exactly and the cupcakes turned out perfectly. They were so moist and flavorful, and the frosting was to die for. My friends and family loved them!
Olayemisi Adenike
[email protected]These cupcakes were a delight! The candied hazelnuts added a wonderful crunch and sweetness to the moist and fluffy cake. The frosting was rich and creamy, and the overall flavor combination was divine. I will definitely be making these again!