#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!!!!!

#36 Chocolate Chip Cupcakes

Happy Valentine's Day!

In honor of this heart felt holiday and because it's also that time of month for the Martha Stewart Cupcake Club I decided to kill two birds with one stone and did the chosen flavor chocolate chip cupcakes and topped them off with over sized conversation hearts made from pound cake. I have to say that they turned out pretty good. I was a little skeptical of the chocolate chips sinking but with the help of the flour coding they stayed in place perfectly. The dark chocolate frosting was amazing!!!! A perfect V-day pick. So grab your special Valentine and whip up a batch you wont be disappointed!

Chocolate Chip Cupcakes(courtesy of Martha Stewart)

This is the cupcake version of the cookies for sure! Coating the chocolate with flour really prevents the chips from sinking.

The Goods

3 1/4 cups plus 1tablespoon sifted cake flour

4 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon vanilla extract

1 cup plus 2 tablespoons milk

1/2 cup plus 6 tablespoons unsalted butter room temp

1 3/4 cups sugar

5 lg egg whites room temp

2 cups semisweet chocolate chips (I used the mini ones)

The How To

Preheat oven to 350degrees. Whisk together 31/4 cups flour, baking powder, and salt then sit aside.

Stir together the milk and vanilla and sit aside.

Cream the butter in medium speed until smooth.

Add the sugar to the butter in a steady stream and beat until pale and fluffy.

Reduce speed to low and the flour mixture in three batches, alternating with two additions of the milk mixture, and beating until just combined. I totally forgot to take a picture of this step so on to the next step!!


In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form.

Fold one-third of the egg whites into the batter to lighten. The gently fold the remaining whites until just combined.

Looks like big blobs of marshmallows!! And FYI this isn't combined yet just wanted to show off the egg whites :)

Toss the chocolate chips with the remaining tablespoon of flour and gently fold into batter.

Had help from my little valentine

Divide batter evenly among liners, filling each three-quarters full. Bake, rotating halfway through, until a toothpick comes out clean about 17-20mins. transfer to wire rack to cool completely before removing cupcakes.

Make sure it's taste tested too!!!

While the cupcakes are cooling move onto the frosting.

Dark Chocolate Frosting

The Goods

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder (I subed the 2 tablespoons with the black chocolate powder I bought from King Aurthur's Flour)

1/4 cup plus 2 tablespoons boiling water

1 1/2 cups unsalted butter room temp

1/2 cup powder sugar

1lb semi-sweet chocolate, melted and cooled

Pinch of salt

The How To

Mix the boiled water and cocoa powder and set aside to cool.

Melt the chocolate chips using a double boiler and set aside to cool.

After the chocolate has had time to cool mix together the butter, sugar and salt on medium-high speed until pale and fluffy.

Reduce speed to low and add the melted/cooled chocolate, beating until combined.

Looking good but not done yet

Beat in cocoa mixture.

MMMMM!!!

I found my frosting a little on the runny side so I put it in the fridge to thicken up a bit.

Now for the conversation hearts I baked up some pound cake. If you have time I would suggest doing this the day before.

yes I got a little lazy and used a box mix.

It reminded me of corn bread but without the corn ;)

After the cake has had time to cool cut out the heart shapes with a cookie cutter

Now you can either use store bought or homemade vanilla frosting. I used homemade and split it between 4 microwave safe bowls. Color the frosting I used pink, purple, and yellow. The red is for the lettering and will not be melted down.

Choose one bowl and microwave on defrost for 30seconds. The butter will look a little separated but stirring it a little will mix it back together. Don't over microwave it either or the top layer of the pound cake will come off while your dipping it. Be prepared for a mess but the outcome is worth it!!

Make sure to setup a wire rack over a cookie sheet.

After all the hearts have been dipped place in the fridge until the frosting has hardened  up. Once the frosting has hardened take the red frosting and pipe on the writing.

Now pull out the chocolate frosting and put a thick layer on top of the cooled cupcakes.

Now add the hearts to the top.

Now hand them out to your favorite valentine.

With the extras I topped them with hearts and chocolate sprinkles.

Enjoy!!
xoxo

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Lemon Blueberry Cupcakes