Hazelnut Creme Brulee Cupcakes


So here we are at the final cupcake recipe from the Cupcake Tasting.  It is last, but certainly not least.  This one is creamy & rich & nutty.  A definite comfort food cupcake.  Scrumptious.
Hazelnut Crème Brulee

¾ c butter (room temp)
3 eggs (room temp)
2 ½ c flour
2 tsp baking powder
½ tsp salt
1 ¾ c sugar
2 T hazelnut extract
2 Tsp vanilla
1 c milk
½ c finely chopped, toasted hazelnuts (filberts)
Whole nutmeg
Whisk together flour, baking powder and salt in a separate bowl and set aside.  Preheat oven to 350.  Beat butter on med to high speed for 30 seconds.  Gradually add sugar, about ¼ cup at a time.  Scrape bowl and beat for about 2 minutes.  Add eggs, one at a time, blending well after each addition.  Beat in extract and vanilla.  Alternate flour and milk, beginning and ending with flour.  Fold in nuts.  Bake 15-18 minutes.  Cool in pan for 5 minutes.  Remove from pan and let cool completely on a wire rack.  Top with buttercream and quickly drizzle with sugar drizzle, add grated nutmeg.  Makes approx. 24 cupcakes.
Vanilla Hazelnut Buttercream

1/3 c butter (room temp)
4 c powdered sugar
2 T milk (plus 3-4 tsp as needed)
1 T hazelnut extract
1 tsp vanilla
Beat butter until smooth.  Add 1 cup powdered sugar.  Beat in milk, hazelnut extract and vanilla.  Gradually add remaining 3 cups of powdered sugar.  Add additional milk if needed.  Makes 2 cups.
Caramelized Sugar Drizzle

In a large skillet, cook 1/3 c sugar over med high heat until sugar starts to melt, shaking skillet occasionally.  Do not stir.  When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon.  Remove from heat.  Immediately drizzle over frosted cupcakes.

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Comments

  1. says

    Wow – how beautiful! I have never made a cupcake that pretty before :) The buttercream frosting sounds divine.

    If you’d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I’m going to be featuring my favorite submissions during the week and I’d love it if you’d join in the fun. :O)

  2. says

    These also baked up very nicely. I had a difficult time finding true hazelnut extract. I finally settled for ordering it online. You can use a hazelnut liquour if you’re not against having alcohol in your buttercream, or you can also use almond extract, but…it’s not hazelnut. :) :) One of the best things about this cupcake is that after that sugar drizzles on top, it hardens and gets crunchy. It is really delightful to bite into that soft cupcake and get that crispy little burnt sugar on top. Mmmmmm!!!

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