Following this recipe, more or less. You can almost certainly double it, but I undercooked the batch that I doubled—your mileage may vary.
1 c sugar
2 T water
1 T apple cider vinegar
1 c hazelnuts
Combine the sugar, water, and vinegar in a saucepan small enough so that the mixture covers the bottom, but large enough so that the mixture isn't too deep. Stir to moisten all the sugar. Cover a baking sheet with parchment.
Turn the heat on to medium and cook without stirring (swirling is ok) until the full surface of the caramel is bubbling. Continue to cook without stirring for another 3-5 min or until your desired level of golden brown is reached. Dump in the hazelnuts, quickly stir to coat, and quickly pour onto the parchment in a single layer. Let cool completely.
Monday, July 2, 2018
Nutella cupcakes
An abbreviated record of some seriously delicious cupcakes.
2/3 batch of this cake, with extra nutella-like things.
cake:
1.5 oz TJs pound plus, roughly chopped
1/3 c cocoa powder
2/3 c hot coffee
1 T frangelico
1/3 c nutella
2 T sour cream
1 1/4 c flour
1/2 t salt
1 t baking soda
1 stick butter, softened
1/2 c white sugar
1/2 c brown sugar
2 eggs
Preheat the oven to 325F. Place paper liners in 24 mini cupcakes and 10-12 regular cupcakes.
In a small bowl, place the chocolates, and pour the coffee and frangelico over them. Let sit to melt, then stir together until smooth. Stir in the nutella and sour cream. In a separate small bowl, combine the dry ingredients (flour, salt, baking soda)
In a large bowl, cream together the butter, sugar, and eggs. Add the dry ingredients and chocolate mixture in several alternating additions, beating after each addition until just combined.
Scoop a tablespoon or a bit less batter into each mini cupcake, and divide the rest of the batter between the regular cupcakes. Bake the minis for 17 min and the regulars for a bit longer min. Let cool completely before frosting.
frosting:
3 egg whites
3/4 c sugar
2 sticks butter, softened
2/3 batch of this cake, with extra nutella-like things.
cake:
1.5 oz TJs pound plus, roughly chopped
1/3 c cocoa powder
2/3 c hot coffee
1 T frangelico
1/3 c nutella
2 T sour cream
1 1/4 c flour
1/2 t salt
1 t baking soda
1 stick butter, softened
1/2 c white sugar
1/2 c brown sugar
2 eggs
Preheat the oven to 325F. Place paper liners in 24 mini cupcakes and 10-12 regular cupcakes.
In a small bowl, place the chocolates, and pour the coffee and frangelico over them. Let sit to melt, then stir together until smooth. Stir in the nutella and sour cream. In a separate small bowl, combine the dry ingredients (flour, salt, baking soda)
In a large bowl, cream together the butter, sugar, and eggs. Add the dry ingredients and chocolate mixture in several alternating additions, beating after each addition until just combined.
Scoop a tablespoon or a bit less batter into each mini cupcake, and divide the rest of the batter between the regular cupcakes. Bake the minis for 17 min and the regulars for a bit longer min. Let cool completely before frosting.
frosting:
3 egg whites
3/4 c sugar
2 sticks butter, softened
1/4 c frangelico
8 drops Scrappy's chocolate bitters
Make into swiss meringue buttercream.
Make into swiss meringue buttercream.
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