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Sunday, October 23, 2011

Hazelnut Cupcakes

makes 12 cupcakes
recipe adapted from Martha Stewart
prep time: 1 hr / cook time: 20-25 min

1 1/2 c all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c milk
1 tsp pure vanilla extract
1/2 c (1 stick) unsalted butter, room temperature
3/4 c sugar
2 large eggs, room temperature
1/2 c nutella

4 large egg whites, room temperature
1 1/4 c sugar
1 1/2 c (3 sticks) unsalted butter, softened and cut into small pieces
1/2-2/3 c nutella

• Line the cupcakes of a standard cupcake tin and preheat oven to 350˚ F.
• In a small bowl, whisk together flour, baking powder and salt; set aside.
• In a liquid measuring-up, mix milk and vanilla; set aside.
• In an electric mixer with the paddle attachment, beat butter and sugar until light and fluffy, 3 to 4 minutes.
• Add one egg at a time, beating well after each addition.
• With mixer on low speed, add half of the dry ingredients.
• Followed by milk-vanilla mixture.
• Mix in remaining dry ingredients. Do not overmix.
• Divide batter evenly among prepared cupcake tin.
* 2 oz. or 1/4 cup ice-cream scoop is good for this.
• Bake for 20-25 minutes, until a toothpick inserted in center of cupcake comes out clean.
• Cool cupcakes for 5 minutes in tin, then remove and cool completely on a rack.

• Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160˚ on a candy thermometer.
• Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes.
• Increase speed to medium high, and whisk until stiff, glossy peaks form, about 6 minutes.
Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
• Switch to a paddle attachment. With mixer on low, add nutella, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.
* Start off with 1/2 cup of nutella and taste to see how intense you want the flavor to be before adding more.

• Using a paring knife, carve a small hole in the middle of hte cupcake. Be sure not to cut too deep.
* You can use a spoon to gently remove more of the cupcake if needed.
• Spoon in a bit of nutella into the cupcake.
• Put the top back onto the cupcake and frost the top.

• The cupcake dries out a bit, so it's best to be eaten the same day.
• You can half the frosting recipe as it makes enough for two dozen cupcakes . . . or you can double the cupcake recipe.
• I do not suggest making the buttercream the night before or refrigerating it for a couple hours. The texture and color changes, so if you are going to refrigerate it, do so only to help tighten up the frosting, more than an hour.




Maryam Bakes said...

i just found you blog and i loved it!
this cupcakes looks amazing, but i wonder what does swiss buttercream tastes like? does it taste like the regular butter cream?

Sami and Addie said...

I think swiss buttercream is a lot smoother and less sweet than regular buttercream. It's a bit more work, but worth the effort. I find regular buttercream to taste like sticks of butter with lots of sugar sprinkled on it.

Thanks so much for reading!

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