Brown Sugar Hazelnut Cupcakes With Blackberry Buttercream

"From the blog Raspberry Eggplant"
 
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Ready In:
1hr 18mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • Cupcakes:

  • Heat an oven to 350°F Line 8 wells of a muffin pan with cupcake papers.
  • Put the hazelnuts and sugar into the bowl of a mini chopper and pulse until the nuts are ground – you want some texture so do not grind them too finely. Evenly distribute the ground nuts between the lined wells of the pan and set the pan aside.
  • In a small bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, whisk together the yogurt, milk, and vanilla. Set aside.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter and light brown sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, add the egg, and mix until combined.
  • Add half of the flour mixture, all of the yogurt mixture, and then the remaining flour, mixing on medium speed after each addition until just combined.
  • Distribute the batter between the cups. Bake until lightly golden around the edges and a toothpick comes out clean, 16-18 minutes.
  • Frosting:

  • Slice 4 berries in half lengthwise and set them aside.
  • Puree the remaining berries along with the sugar. Strain the blackberry puree through a fine-mesh sieve into a small saucepan. Gently simmer the puree over medium-low heat until it is thick and reduced to about 2 tablespoons; this will take 10-12 minutes. Remove the saucepan from the heat and set it aside to cool.
  • Put the sugar and egg whites in the bowl of a standing mixer. Bring 2 inches of water to a simmer in a medium saucepan and set the mixer bowl on top of the pan. Whisk the egg white mixture until it is 130 F – the mixture will turn thick and white, and this should take about 3 minutes.
  • Transfer the bowl to a standing mixer fitted with a whisk attachment. Whip the egg white mixture on high speed until it is cool, thick, and glossy, about 7 minutes. Reduce the speed to medium-high and add the butter a few pieces at a time, making sure they are fully incorporated before the next addition. After all the butter has been added, continue beating the frosting until it comes together – this will take a minute or two.
  • Add the reduced blackberry puree (or jam) and mix to combine.
  • Frost the cupcakes and top each with a berry half.

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