WE'VE MOVED

Hello!

Thank you for the amazing 8 years here at A Baked Creation, we can't thank you enough for the memories! But we've decided to move over to a new site - Sincerely, Syl. Please join us there for future posts on all the things you loved here!

Sincerely,
Syl

Tuesday, September 1, 2009

Why Nut?

The beginning of autumn (yes I said autumn - Costco is already selling the Christmas decorations) is going to be quite hectic and busy. So before all that begins, we are going on vacation!!! But before we go, we will leave you with a delicious hazelnut cupcake with chocolate frosting - a part of a balanced breakfast!


Hazelnut Cupcakes

Recipe from The Whimsical Bakehouse
(Makes about 24 cupcakes)

1 stick of unsalted butter
1 1/2 cups of brown sugar
2 eggs
1 3/4 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1 teaspoon of baking soda
1 1/4 cup of sour cream
2/3 cups of finely chopped toasted hazelnuts
  1. Preheat the oven to 180°C (350°F) and have all ingredients at room temperature. Also have your cupcake liners and pans ready.
  2. Have shelled hazelnuts on an ungreased sheet pan. Bake at 180°C (350°F) for 12-18 minutes or until the skins crack and the nuts are golden in colour.
  3. Have the hazelnuts cool and rub them in a towel to remove the skin.
  4. Using a food blender/chopper, have the hazelnuts finely chopped.
  5. Then, using an electric mixer, beat the unsalted butter and brown sugar until light and fluffy.
  6. Add in the 2 eggs until mixed.
  7. Sift together the all-purpose flour, salt, baking powder, and baking soda.
  8. Add the dry ingredients alternatively with the sour cream into the butter/brown sugar/egg mixture.
  9. Stir in by hand the finely chopped toasted hazelnuts.
  10. Bake for about 25 minutes or until golden and a cake tester comes out clean.
In the spirit of "why nut?/why not?" we decided to spike!

Chocolate Frosting
(Makes enough for 12 cupcakes)

1 stick of unsalted butter
2 cups of confectioner's sugar
1 teaspoon of vanilla extract
1 tablespoon of chocolate hazelnut spread (aka Nutella)
1/4 cup of semi-sweet chocolate
1/4 cup of soy milk
  1. Heat the soy milk over a double boiler until it bubbles.
  2. Remove from heat, pour heated soy milk over the chopped chocolate.
  3. Let the mixture sit for about a minute and then whisk until smooth.
  4. Using an electric mixer, beat the butter and confectioner's sugar until fluffy. Add in the vanilla extract.
  5. Slowly add in chocolate/soy milk mixture.
  6. Mix until smooth and put into a piping bag.
These hazelnut cupcakes were delicious!!! And don't worry, we will be home before you know it and we are sure to post photos from our trip when we get back!

7 comments:

  1. Simply delicious. I have seen that at Costco as well. They are so early. But I love anything Christmas.

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  2. How on earth has this one slipped by me??? I L-O-V-E hazelnut and chocolate and their offspring, nutella. And the way you frosted your lil' cupcakes are totally rad dude! You know what I think I'm gonna try instead of soy milk?! Oat milk! My new discover at Trader Joes! Man I'm so stoked about these cupcakes. More so for the frosting! *snork

    luv ya!
    heather

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  3. Great cupcakes! They sound delicious:)

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  4. How do I not have a replies??? I don't think I'm properly getting notified for these comments! Sorry!!!

    Helene - Thank you! Although, it is now almost Christmas!

    The Scootabker - Hmmm... soy milk sounds good, I haven't tried oat milk before! Lots of <3

    Karine - Thanks! =)

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  5. Yummy what a great Autumn idea! We had to include it in our 25 Fall list! http://partycupcakeideas.com/25-fabulous-autumn-fall-cupcakes/

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  6. sprinkles - Thank you!! Love all the lists you create!

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