Tuesday, 2 December 2014

Candied-Hazelnut Cupcakes: The Perfect Recipe to Bring Smiles on Your Loved Ones Face

Planning to prepare a cupcake for your little one? Your child and husband would love having it! Made with hazelnuts and almonds and covered with dark chocolate frosting, these candied-hazelnut cupcakes are simply worth serving on their own. So, what are you waiting for? There is a lot of work to do. Roll up your sleeves and get busy with the preparation.
First arrange all the things you will need for making the candied hazelnut cupcakes.
  • Flour-3/4 cup
  • Hazelnuts toasted and skinned-1/2 cup
  • Toasted unblanched almonds-1/2 cup
  • Cake flour sifted-3/4 cup
  • Baking powder-11/2 tsp
  • Salt-1/4 tsp
  • Unsalted butter-1/2 cup
  • Granulated sugar-1/4 cup
  • Milk-3/4 cup
  • Dark brown sugar-1/2 cup
  • Egg whites of 4 eggs
  • Hazelnuts dipped in caramel
  • Dark chocolate frosting

After you arrange all these things follow the steps one by one:
Step 1
Preheat the oven to 350 degrees. Line the standard muffin tins with the paper liners. Pulse the hazelnuts and almonds together in a food processor until ground finely. In a bowl, sift together both the flours (cake flours and all purpose flour), baking powder as well as salt. Beat up the ground nuts.
Step 2
Cream butter and both the sugar (brown sugar and granulated sugar) until smooth using an electric mixer. Whisk in vanilla. Add the mixture of flour in three batches alternating with two additions of milk and fluffing up well after each.
Step 3
In another bowl, beat in the egg whites using the electric mixer. Use medium speed for doing this and continue beating until the soft peaks form. In two additions, fold the whites of eggs gently into batter.
Step 4
Divide the batter evenly among the lined cups, filling up each three-quarters full. Then bake rotating the tins until the cake tester that’s inserted in the centers come out clean. This will however take about twenty-five minutes. When this is done, put the tins to the wire racks for cooling before removing the cupcakes. Store the cupcakes up to three days at a room temperature. When I make these cupcakes in Brisbane, I at least do this. If you want, you can even freeze up to two months in the airtight containers.
Step 5
Spread the frosting over each cupcake making use of an offset spatula. You can refrigerate these cupcakes up to three days in the airtight containers and then bring to the room temperature. But make sure to top up the cupcake with the hazelnuts dipped in caramel just before you serve.


Post a Comment