Candied-hazelnut Cupcakes

Name: Candied-hazelnut Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 118 milliliters whole unblanched almonds, toasted; 2 teaspoons baking powder; 177 milliliters cake flour (not self-rising), sifted; 16 servings Caramel-Dipped Hazelnuts; 118 milliliters firmly packed dark-brown sugar; 4 larges egg whites; 177 milliliters all-purpose flour; 59 milliliters granulated sugar; 118 milliliters hazelnuts, toasted and skinned; 177 milliliters milk; 0 teaspoons salt; 118 milliliters (1 stick) unsalted butter, room temperature

You can never have too many dessert recipes, so give Candied-hazelnut Cupcakes a try. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 230 calories. This recipe serves 16. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of American cuisine. If you have firmly dark-brown sugar, baking powder, salt, and a few other ingredients on hand, you can make it.