These almond and hazelnut cakes, covered with dark chocolate icing, are worth trying. Adding a smooth texture by dipping hazelnuts in caramel and placing them on top of the cake. Recipe from Martha Stewart Cupcakes, makes 16. Ingredients: 1/2 cup whole unblanched almonds, toasted; 1/2 cup hazelnuts, toasted and peeled; 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 icing; caramel-dipped hazelnuts. Directions: 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, finely grind almonds and hazelnuts together (do not overprocess, or nuts will turn into a paste). Pour mixture into a mixing bowl and stir in flour, baking powder, and salt. 2. Using a medium-high speed electric mixer, cream butter and both sugars until light and fluffy. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, beating until just combined after each. 3. In another mixing bowl, using a medium speed electric mixer, beat egg whites until soft peaks form. In two additions, gently fold egg whites into batter. 4. 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 at room temperature for up to 3 days, or frozen in airtight containers for up to 2 months. 5. Using an offset spatula, spread icing over each cupcake. Cupcakes can be refrigerated in airtight containers for up to 3 days; bring caramel-dipped hazelnuts to room temperature and top cupcakes just before serving.
27.04.2023 @ 17:20
These almond and hazelnut cakes, covered with dark chocolate icing, are worth trying. Adding a smooth texture by dipping hazelnuts in caramel and placing them on top of the cake. Recipe from Martha Stewart Cupcakes, makes 16. Ingredients: 1/2 cup whole unblanched almonds, toasted; 1/2 cup hazelnuts, toasted and peeled; 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 icing; caramel-dipped hazelnuts. Directions: 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, finely grind almonds and hazelnuts together (do not overprocess, or nuts will turn into a paste). Pour mixture into a mixing bowl and stir in flour, baking powder, and salt. 2. Using a medium-high speed electric mixer, cream butter and both sugars until light and fluffy. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, beating until just combined after each. 3. In another mixing bowl, using a medium speed electric mixer, beat egg whites until soft peaks form. In two additions, gently fold egg whites into batter. 4. 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 at room temperature for up to 3 days, or frozen in airtight containers for up to 2 months. 5. Using an offset spatula, spread icing over each cupcake. Cupcakes can be refrigerated in airtight containers for up to 3 days; bring caramel-dipped hazelnuts to room temperature and top cupcakes just before serving.