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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Sana Han
[email protected]I would not recommend this recipe to anyone.
Ashley Adams Barker
[email protected]These cupcakes were a complete disaster! They were dry, crumbly, and had no flavor whatsoever.
Nkemuka Christian
[email protected]I'm not sure what I did wrong, but my cupcakes didn't come out right. They were too dense and didn't have much flavor.
Bryan Hughes
[email protected]The cupcakes were easy to make, but they didn't turn out as fluffy as I expected.
Killua Laya
[email protected]I thought the cupcakes were a bit too sweet, but my kids loved them.
umar ebad
[email protected]These cupcakes were a bit dry, but the candied hazelnuts were delicious.
Richard West
[email protected]I've made these cupcakes several times and they're always a hit. They're my go-to recipe for any party or gathering.
DabCat6481
[email protected]These cupcakes are the perfect treat for any occasion. They're delicious and they always impress my guests.
Hamza Mughal
[email protected]I'm not a baker, but I was able to make these cupcakes with no problem. They're so easy to make and they taste amazing.
Kaakyire Manu BERNARD
[email protected]I made these cupcakes for a bake sale and they were a huge success! Everyone loved them.
Zia Jaani
[email protected]I followed the recipe exactly and the cupcakes came out perfect! They were so moist and fluffy.
Abubakar Bilyaminu
[email protected]The cupcakes were easy to make and turned out great! I'll definitely be making them again.
Kiara Rose
[email protected]These cupcakes were a little too sweet for my taste, but they were still good.
Bingjie Zhai
[email protected]I'm not a big fan of cupcakes, but these were delicious! The cake was moist and flavorful, and the candied hazelnuts added a nice crunch.
Wendy Corona
[email protected]These cupcakes were a hit at my party! They were so easy to make and everyone loved the candied hazelnuts on top.