Hazelnut Crème Brûlée Cupcakes
Hazelnuts and caramelized sugar: a winning combination on every palate!
3/4 cup margarine, at room temperature
2 1/2 cups flour
2 teaspoons baking powder
1 3/4 cups sugar
2 tablespoons hazelnut liqueur
2 teaspoons vanilla
1 cup soy or rice milk
1/2 cup finely chopped, toasted hazelnuts (filberts)
For the hazelnut cream:
1/3 cup margarine, at room temperature
4 cups confectioners’ sugar
5 tablespoons soy or rice milk, divided
1 tablespoon hazelnut liqueur
1 teaspoon vanilla
For the brûlée sugar:
1/3 cup sugar
Preheat oven to 350° F. Line 24 standard cupcake cups. In a medium bowl, stir together flour and baking powder. Set aside.
In a large mixing bowl, beat margarine with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, liqueur and vanilla. Alternately add flour mixture and soy milk, beating on low speed after each addition just until combined. Fold in nuts.
Scoop batter into prepared muffin cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes for 5 minutes. Remove cupcakes from the pan. Cool completely.
Make the cream: In a large mixing bowl, beat margarine with an electric mixer on medium speed until smooth. Gradually add 1 cup of the confectioners’ sugar, beating well. Beat in 2 tablespoons of the soy milk, the liqueur and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until it reaches spreading consistency.
Pipe cream onto the cupcakes, using a star tip like 1M.
In a large skillet, cook sugar over medium-high heat. Do not stir. Once it begins to melt, reduce heat to low and cook about 5 minutes or until all of the sugar melts, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle caramelized sugar mixture over frosted cupcakes.
Hot Cocoa Cupcakes
Milchig and worth every bite!
3/4 cup butter, room temperature
2 1/4 cups flour
1/2 cup cocoa
1 tablespoon instant coffee crystals
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1/4 cup coffee liqueur
2 teaspoons vanilla extract
1 1/4 cups chocolate milk
2 egg whites
1/4 cup sugar
3/4 cup light corn syrup
1 teaspoon strong prepared coffee
Preheat oven to 350° F. Line 24 standard muffin cups. In a medium bowl, stir together flour, 1/2 cup cocoa powder, coffee, baking soda, baking powder, and salt; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed until combined. Beat for 2 minutes more, scraping side of bowl occasionally. Add eggs, liqueur and vanilla. Alternately add flour mixture and chocolate milk, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared cups.
Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool in pans for 5 minutes. Remove from pans; cool completely.
Make the frosting: Beat egg whites until foamy. Gradually beat in sugar; beat until mixture is smooth and glossy.
Beat in corn syrup, a little at a time. Continue beating until frosting holds stiff peaks when beater is raised. Fold in coffee.
Increase oven temperature to 450° F. Pipe or spread marshmallow frosting onto tops of cupcakes. Place frosted cupcakes on a large baking sheet. Bake 5 minutes or until frosting is lightly browned.