Candied-Hazelnut Cupcakes
- 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
- This recipe is vegetarian
- Produce
- Caramel-dipped hazelnuts (1)
- Hazelnuts, toasted and skinned (1/2 cup)
- Unblanched almonds, whole toasted (1/2 cup)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Baking powder (1 1/2 teaspoons)
- Brown sugar, firmly packed dark (1/2 cup)
- Cake flour (3/4 cup)
- Dark chocolate frosting (1)
- Granulated sugar (1/4 cup)
- Salt (1/4 teaspoon)
- Dairy
- Butter, unsalted (1/2 cup)
- Milk (3/4 cup)
- Refrigerated
- Egg whites, large (4)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 27, 2011 (1 year ago).
5 people saved this recipe.
