Candied Hazelnut Cupcakes Martha Stewart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CANDIED HAZELNUTS



Candied Hazelnuts image

Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 2 1/2 cups

Number Of Ingredients 4

3/4 cup sugar
3 tablespoons water
4 1/2 ounces blanched hazelnuts (1 cup), toasted
1/2 teaspoon coarse salt, preferably Maldon, or 1/4 teaspoon kosher salt

Steps:

  • Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
  • Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.

CANDIED-HAZELNUT CUPCAKES



Candied-Hazelnut Cupcakes image

Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 16

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.
  • With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beatingwell after each.
  • In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.
  • 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 up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
  • Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.

CANDIED-HAZELNUT CUPCAKES ( MARTHA STEWART )



Candied-Hazelnut Cupcakes ( Martha Stewart ) image

http://www.marthastewart.com/recipe/almond-hazelnut-cupcakes Read more at Marthastewart.com: Candied-Hazelnut Cupcakes - Martha Stewart Recipes

Provided by malinda sargent @GREEKROSE2005

Categories     Cakes

Number Of Ingredients 13

- 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 read more at marthastewart.com: candied-hazelnut cupcakes - martha stewart recipes
- 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

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts. With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each. In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter. 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 up to 3 days at room temperature, or frozen up to 2 months, in airtight containers. Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving. Read more at Marthastewart.com: Candied-Hazelnut Cupcakes - Martha Stewart Recipes

CARAMEL-DIPPED HAZELNUTS



Caramel-Dipped Hazelnuts image

Use these as toppers for our Candied-Hazelnut Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes enough for 24 cupcakes

Number Of Ingredients 3

24 hazelnuts, toasted and skinned
3 cups sugar
3/4 cup water

Steps:

  • Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
  • Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
  • Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

CANDIED HAZELNUTS FOR DARKEST CHOCOLATE CREPE CAKE



Candied Hazelnuts for Darkest Chocolate Crepe Cake image

Make these candied hazelnuts for our Darkest Chocolate Crepe Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 9

Number Of Ingredients 2

9 hazelnuts, toasted and peeled
1 cup sugar

Steps:

  • Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
  • Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
  • Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

CANDIED-HAZELNUT CUPCAKES



Candied-Hazelnut Cupcakes image

Categories     Side     Hazelnut     Pastry     Boil

Yield makes 24

Number Of Ingredients 8

24 Almond-Hazelnut Cupcakes (page 277)
Dark Chocolate Frosting (page 302)
Caramel-Dipped Hazelnuts (recipe follows)
Caramel-Dipped Hazelnuts
24 hazelnuts, toasted and skinned (see page 323)
3 cups sugar
3/4 cup water
(makes enough for 24 cupcakes)

Steps:

  • Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.
  • Caramel-Dipped Hazelnuts
  • Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a counter-top; place newspaper on the floor, directly under cutting board.
  • Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
  • Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

MARTHA STEWART'S CHOCOLATE HAZELNUT ANGLAISE



Martha Stewart's Chocolate Hazelnut Anglaise image

Saw this on the Today Show, serve with Martha Stewart's Chocolate Angel Food Cake. I love custards...

Provided by CheSara

Categories     Dessert

Time 25m

Yield 2-3 cups, 6 serving(s)

Number Of Ingredients 7

1/2 cup sugar
4 large egg yolks
1 cup heavy cream
1 cup whole milk
1/2 vanilla bean, split and scraped
1 pinch salt
2 tablespoons nutella

Steps:

  • Prepare an ice bath; set aside.
  • In a medium bowl, whisk together 1/4 cup sugar and the egg yolks; set aside.
  • In a medium saucepan combine, remaining 1/4 cup sugar, heavy cream, milk, vanilla bean, and salt, over medium-high heat.
  • Bring to a simmer.
  • Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture. Whisking constantly, keep adding milk mixture, about 1/2 cup at a time until it has all been added. Pour mixture back into saucepan.
  • Cook over low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of a spoon, 1-5 minutes. Pour the fine mesh sieve into a medium bowl, set over ice bath. Whisk in Nutella stirring occasionally until cool.
  • Cover, and transfer to a refrigerator until completely chilled, at least 1 hour and up to overnight.

Nutrition Facts : Calories 295.6, Fat 20.8, SaturatedFat 11.3, Cholesterol 198.3, Sodium 65.2, Carbohydrate 23.9, Fiber 0.3, Sugar 22.3, Protein 4.2

More about "candied hazelnut cupcakes martha stewart recipes"

MARTHA STEWART CANDIED YAMS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


12 *RECIPES* CUPCAKES IDEAS | CUPCAKE CAKES, CUPCAKES, CUPCAKE …
Sep 2, 2017 - Explore Lisa Boswell's board "*Recipes* Cupcakes" on Pinterest. See more ideas about cupcake cakes, cupcakes, cupcake recipes.
From pinterest.com


MARTHA STEWART'S CUPCAKES: 175 INSPIRED IDEAS FOR EVERYONE'S …
Candied-hazelnut cupcakes ... as well as perfect everyday goodies. Now in "Martha Stewart's Cupcakes", you can enjoy 175 ideas for simple to spectacular creations - with cakes, ...
From eatyourbooks.com


MARTHA STEWART HAZELNUT CAKE RECIPE : TOP PICKED FROM OUR EXPERTS
Candied-Hazelnut Cupcakes ( Martha Stewart ) | Just A ... hot www.justapinch.com. How To Make candied-hazelnut cupcakes ( martha stewart) 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a ...
From recipeschoice.com


RECIPES FROM MARTHA STEWART'S CUPCAKES | LEITE'S CULINARIA
2019-07-26 Recipes from Martha Stewart's Cupcakes. Now in “Martha Stewart’s Cupcakes”, you can enjoy 175 ideas for simple to spectacular creations – with cakes, frostings, fillings, toppings, and embellishments that can be combined to produce just the right cupcake for any occasion. Alongside traditional favourites like yellow buttermilk cupcakes ...
From leitesculinaria.com


CANDIED-HAZELNUT CUPCAKES RECIPE – RECIPE - FREEPLANT.NET
2019-07-01 Add a sleek touch to a significant celebration, such as an engagement party, with cupcakes topped with striking caramel-dipped hazelnut spikes. Dark chocolate frosting is shown, but caramel buttercream is another option (and would complement the toppers).
From freeplant.net


CANDIED-HAZELNUT CUPCAKES - MARTHA STEWART RECIPES
Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes. Nov 28, 2012 - Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes. Pinterest . Today. Explore. When autocomplete results are available use up …
From pinterest.ca


CANDIED HAZELNUT CUPCAKES - DO YOU KNOW THE MUFFIN MAN?
2020-04-21 Recipe from Martha Stewart's Cupcakes Notes: I bought this book before Valentine's Day as I was drawn in by the incredibly creative designs and decorations that are featured on every other page.Of course, being a Martha Stewart book, this is to be expected. For a dinner with my parents this week, I settled on making the almond-hazelnut cupcakes, …
From gnufmuffin.com


CANDIED-HAZELNUT CUPCAKES RECIPE | EAT YOUR BOOKS
Save this Candied-hazelnut cupcakes recipe and more from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat to your own online collection at EatYourBooks.com
From eatyourbooks.com


CANDIED HAZELNUT CUPCAKES – EDIBLE CRAFTS
2010-07-31 Click HERE to learn how to make these Candied-Hazelnut Cupcakes (with the caramel dipped hazelnuts), ... And if you like these, check out here and here. [tags]Martha Stewart, hazelnuts, cupcakes, candy, caramel[/tags] Related Posts: 40 Boozy Fudge Recipes; Kahlua Hazelnut Mocha Popsicles; Share this: Click to share on Facebook (Opens in new …
From ediblecrafts.craftgossip.com


CANDIED-HAZELNUT CUPCAKES | RECIPE | CANDIED HAZELNUTS, HAZELNUT ...
Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes. Mar 2, 2014 - Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes. Pinterest . Today. Explore. When autocomplete results are available use up …
From pinterest.se


39 MARTHA STEWART CUPCAKES IDEAS | CUPCAKES, MARTHA STEWART …
May 10, 2020 - Explore Luisa Tassone's board "Martha Stewart cupcakes" on Pinterest. See more ideas about cupcakes, martha stewart cupcakes, cupcake recipes.
From pinterest.ca


CANDIED HAZELNUT CUPCAKES | THE COOKING
The cupcakes are made with ground toasted almonds and hazelnuts. The frosting is made with melted chocolate. You are supposed to top the cupcake with a candied hazelnut, but I opted not to. Not that I don't love hazelnuts, I do, but you dip the hazelnut it a hot sugar mixture and let it drip to make a long candied stick. I could just see Taylor ...
From thecookok.blogspot.com


CANDIED-HAZELNUT CUPCAKES | RECIPE | HAZELNUT CUPCAKE RECIPE, …
Mar 2, 2014 - Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes.
From pinterest.ca


MARTHA STEWART'S HANDWRITTEN VALENTINE CUPCAKES - DELISH
2010-02-01 Directions. Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. …
From delish.com


CUPCAKE RECIPES | MARTHA STEWART
232. These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.
From marthastewart.com


HOW TO MAKE CANDIED HAZELNUTS - LIV FOR CAKE
2015-04-30 Spread hazelnuts on parchment lined baking sheet. Bake for approx. 5-8 minutes, or until fragrant. To remove skins, wrap warm hazelnuts in a dish towel and let sit for 5-10 mins. Rub vigorously in towel to remove skins. You’ll need to devote a bit of space in your kitchen to make the candied hazelnuts, ideally a low traffic area, or an area ...
From livforcake.com


CANDIED-HAZELNUT CUPCAKES
2018-04-07 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
From mealplannerpro.com


BLACK BOTTOM CUPCAKES I | RECIPE | CANDIED HAZELNUTS, HAZELNUT …
Dec 10, 2018 - Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk. Serve these little gems with a tall glass of ice cold milk. Pinterest
From pinterest.com


YOSHIMI VS. MOTHERHOOD: MSC: CANDIED HAZELNUT CUPCAKES
The cupcakes themselves are a tasty mix of flours (all-purpose flour and cake flour), along with finely ground almonds and hazelnuts. This cake recipe also incorporates the use of egg whites whipped to soft peaks and then folded into the batter, which aids in preventing the cupcakes from being dense and heavy. I was excited about these cupcakes, particularly the cake part …
From yoshimivsmotherhood.blogspot.com


BOSTON CREAM PIE CUPCAKES - MARTHA STEWART - THE GLOBAL HERALD
2019-07-20 The Martha Stewart YouTube channel offers inspiration and ideas for creative living, offering trusted recipes and how-tos, and crafts, entertaining, and holiday projects to …
From theglobalherald.com


CANDIED-HAZELNUT CUPCAKES - AMERICAN RECIPES
You can never have too many dessert recipes, so give Candied-hazelnut Cupcakes a try. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 230 calories. This recipe serves 16. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of American cuisine. If you have firmly ...
From fooddiez.com


Related Search