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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