Brown Sugar Hazelnut Cupcakes With Blackberry Buttercream

Name: Brown Sugar Hazelnut Cupcakes With Blackberry Buttercream
Prep time: 1 h
Cook time: 18 min
Total time: 1 h 18 min
Yield: 8 serving(s)
Ingredients: 1/4 cup hazelnuts; 1 tablespoon sugar; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/4 cup low-fat yogurt; 1/4 cup milk; 1/2 teaspoon vanilla; 3 tablespoons butter, room temperature; 1/2 cup packed light brown sugar; 1 egg, room temperature; 4 ounces fresh blackberries; 1 tablespoon sugar (Alternately, 2 tablespoons blackberry jam in place of the blackberries and sugar); 2 egg whites; 1/4 cup plus 2 tablespoons sugar; 1/2 cup unsalted butter, cut into small pieces and at room temperature

Submitted by SashasMommy

"From the blog Raspberry Eggplant"

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Ready In:: 1hr 18mins
Ingredients:: 16
Serves:: 8

ingredients

Cupcake Ingredients
¹⁄₄ cup hazelnuts
1 tablespoon sugar
³⁄₄ cup all-purpose flour
1 teaspoon baking powder
¹⁄₈ teaspoon salt
¹⁄₄ cup low-fat yogurt
¹⁄₄ cup milk
¹⁄₂ teaspoon vanilla
3 tablespoons butter, room temperature
¹⁄₂ cup packed light brown sugar
1 egg, room temperature
Blackberry Swiss Meringue Buttercream Ingredients
4 ounces fresh blackberries
1 tablespoon sugar (Alternately, 2 tablespoons blackberry jam in place of the blackberries and sugar)
2 egg whites
¹⁄₄ cup plus 2 tablespoons sugar
¹⁄₂ cup unsalted butter, cut into small pieces and at room temperature

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.