Cupcakes by Shelly Kaldunski

Author:Shelly Kaldunski
Language: eng
Format: epub
Publisher: Weldon Owen

Hazelnut–Brown Butter Cupcakes

These simple yet elegant cupcakes have a rich, nutty, and buttery flavor. They’re delicious served warm out of the oven with only dusting of confectioners’ sugar, but they’re simply irresistible served with vanilla ice cream.

½ cup hazelnuts

½ cup plus 2 tbsp unsalted butter, cut into 10 pieces

1 cup plus 2 tbsp confectioners’ sugar, plus extra for dusting

1 cup all-purpose flour

¾ tsp baking powder

½ tsp baking soda

¼ tsp salt

4 large egg whites, at room temperature

MAKES 12 CUPCAKES

Position a rack in the middle of the oven and preheat to 350°F. Lightly spray a standard 12-cup standard muffin pan with nonstick cooking spray. Follow the instructions on see recipe to toast the hazelnuts, then transfer the nuts to a clean kitchen towel and rub together to remove the skins. Let cool completely.

In a saucepan, heat the butter over medium-low heat, whisking frequently, until fragrant and nutty brown, 5–6 minutes; set aside to cool slightly. Place the hazelnuts and ¼ cup of the confectioners’ sugar in a food processor and pulse until finely chopped, about 1 minute. In a bowl, whisk together the flour, baking powder, baking soda, salt, the remaining ¾ cup plus 2 tablespoons confectioners’ sugar, and the nut mixture. Add the egg whites and brown butter. Using an electric mixer on medium speed, mix until combined, about 2 minutes; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about one-half full. Bake until lightly golden and a toothpick inserted in the center of a cupcake comes out clean, 18–22 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack, dust lightly with confectioners’ sugar, and serve warm. (The cupcakes can be cooled completely and stored in an airtight container at room temperature for up to 2 days; reheat in a 300°F oven for 7–10 minutes, dust lightly with confectioners’ sugar, and serve warm.)

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