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    You are in: Home / Recipes / Brown Sugar Hazelnut Cupcakes With Blackberry Buttercream Recipe
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    Brown Sugar Hazelnut Cupcakes With Blackberry Buttercream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 18 mins

    1 hrs

    18 mins

    SashasMommy's Note:

    From the blog Raspberry Eggplant

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    Ingredients:

    Servings:

    Units: US | Metric

    Cupcake Ingredients

    Blackberry Swiss Meringue Buttercream Ingredients

    • 113.39 g fresh blackberries
    • 14.79 ml sugar (Alternately, 2 tablespoons blackberry jam in place of the blackberries and sugar)
    • 2 egg whites
    • 59.14 ml plus 2 tablespoons sugar
    • 118.29 ml unsalted butter, cut into small pieces and at room temperature

    Directions:

    1. 1
      Cupcakes:.
    2. 2
      Heat an oven to 350°F Line 8 wells of a muffin pan with cupcake papers.
    3. 3
      Put the hazelnuts and sugar into the bowl of a mini chopper and pulse until the nuts are ground – you want some texture so do not grind them too finely. Evenly distribute the ground nuts between the lined wells of the pan and set the pan aside.
    4. 4
      In a small bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, whisk together the yogurt, milk, and vanilla. Set aside.
    5. 5
      In the bowl of a mixer fitted with the paddle attachment, cream the butter and light brown sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, add the egg, and mix until combined.
    6. 6
      Add half of the flour mixture, all of the yogurt mixture, and then the remaining flour, mixing on medium speed after each addition until just combined.
    7. 7
      Distribute the batter between the cups. Bake until lightly golden around the edges and a toothpick comes out clean, 16-18 minutes.
    8. 8
      Frosting:.
    9. 9
      Slice 4 berries in half lengthwise and set them aside.
    10. 10
      Puree the remaining berries along with the sugar. Strain the blackberry puree through a fine-mesh sieve into a small saucepan. Gently simmer the puree over medium-low heat until it is thick and reduced to about 2 tablespoons; this will take 10-12 minutes. Remove the saucepan from the heat and set it aside to cool.
    11. 11
      Put the sugar and egg whites in the bowl of a standing mixer. Bring 2 inches of water to a simmer in a medium saucepan and set the mixer bowl on top of the pan. Whisk the egg white mixture until it is 130 F – the mixture will turn thick and white, and this should take about 3 minutes.
    12. 12
      Transfer the bowl to a standing mixer fitted with a whisk attachment. Whip the egg white mixture on high speed until it is cool, thick, and glossy, about 7 minutes. Reduce the speed to medium-high and add the butter a few pieces at a time, making sure they are fully incorporated before the next addition. After all the butter has been added, continue beating the frosting until it comes together – this will take a minute or two.
    13. 13
      Add the reduced blackberry puree (or jam) and mix to combine.
    14. 14
      Frost the cupcakes and top each with a berry half.

    Ratings & Reviews:

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    Nutritional Facts for Brown Sugar Hazelnut Cupcakes With Blackberry Buttercream

    Serving Size: 1 (103 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 327.8
     
    Calories from Fat 176
    53%
    Total Fat 19.5 g
    30%
    Saturated Fat 10.6 g
    53%
    Cholesterol 66.7 mg
    22%
    Sodium 157.3 mg
    6%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 1.4 g
    5%
    Sugars 24.3 g
    97%
    Protein 4.5 g
    9%

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