#40 Mustache Hazelnut Cupcakes

Yup that's right mustache.... This months MS Cupcake Club pick was actually the Candied Hazelnut Cupcake but being a little strapped on time I thought I would test out my new mustache toppers instead. Plus paper is a little less time consuming than creating candied hazelnuts. So thank you Jeannette at The Whimsical Cupcake for this lovely pick!!! Here's how mine turned out and enjoy!!!

Mustache Hazelnut Cupcakes (courtesy of Martha Stewart)
Love the smell of baked hazelnuts!!!!

The Goods
1/2 cup whole raw almonds
1/2cup hazelnuts
3/4cup flour sifted
3/4cup cake flour sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick of unsalted butter room temp
1/4 cup granulated sugar
1/2 dark brown sugar packed
2 teaspoons vanilla extract
3/4 cup milk
4lg egg whites room temp

The How To
Preheat oven to 350 degrees. In a large bowl sift together both flours, baking powder, and salt. Put both your sugars and butter in the bowl of a stand mixer.

Once the oven is preheated bake your hazelnuts and almonds for 8mins rotating half way through the bake time. Once cooked pulse them in the food processor until the nuts are finely ground.

After the nuts have been ran through the food processor whisk them into your flour mixture and set aside.

With your mixer on medium-high speed, cream the butter and sugars until smooth, about 3mins.

Beat in the vanilla.

Reduce speed to low and add the flour mixture in three batches alternating with the milk.

In another bowl with the mixer on medium speed, whisk the egg whites until soft peaks form. In tow additions, gently fold the eggs whites into the batter. Divide batter evenly among cups filling each about three-quarters full.

Bake for about 18-20mins rotating pan half way through the baking time. Let cool in pan on a wire rack  completely before removing.

While the cupcakes are cooling go ahead and start on the frosting.

Dark Chocolate Frosting
Hands down this is the best chocolate frosting I've ever made!! Has a pretty shiny finish to it too.

The Goods
1/4cup plus 2 tablespoons unsweetened cocoa powder
1/4cup plus 2 tablespoons boiling water
3 sticks of butter room temp
1/2 cup powder sugar
pinch of salt
1lb of semi sweet chocolate melted and cooled

The How To
Start off by melting the chocolate using a double boiler. Also start boiling your water for your cocoa paste mixture.

While both chocolate mixtures are cooling beat the butter and sugar on medium-high speed until pale and fluffy about 3mins.

Once the melted chocolate and chocolate paste has had time to cool add it to the butter and sugar mixture.

Mix until combined. Now Frost away!!

Yummy!!!



Now for the Mustache!!!

You can find these handsome little fellows in my etsy store

Up Next....

Yes It's really going to be the Strawberry Champagne Cupcakes!!!!!