Posted by Grace Massa Langlois on Friday, 28th May 2010

I always know when summer has arrived, the pool parties begin, sleep-overs, the doorbell rings non-stop, late nights by the fire pit and lots and lots of Cupcakes.  Weekends are always busy, the grill is going non-stop and the house is full of treats to be enjoyed by the pool.

A close up photo of 3 candied-hazelnut cupcakes on a glass cake stand.

Matt is entertaining friends this evening and since he’s not too crazy about citrus treats (I made Lemon Tassies yesterday) I thought I would make a little something different for him and his friends. When I was on the hunt for the perfect gourmet cupcake I noticed this recipe for Candied-Hazelnut Cupcakes. They looked absolutely fantastic and I knew the kids would get a kick out of them.

A close up photo of 3 candied-hazelnut cupcakes on a white dish.

They take a bit of extra effort and the candied hazelnuts are a little messy, but the end result is so worth it.  The cupcakes are very moist and light with just a little crunch from the nuts.  The frosting is a deep, dark colour with a glossy finish and it spreads beautifully and tastes amazing.

A close up photo of 3 candied-hazelnut cupcakes on a white plate.

If you’d like an extra special treat for your next get together these are perfect and will definitely impress your guests!

A close up photo of 4 candied-hazelnut cupcakes on a white plate.

A close up photo of a candied-hazelnut cupcake on a white plate.

A close up photo of a candied-hazelnut cupcake on a white plate with 2 candied-hazelnuts.


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Comments (15)

15 Responses to “Candied-Hazelnut Cupcakes”

  1. Katerina Says:

    The candied hazelnuts make those cupcakes real lookers! I love the gold wrappers as well, great contrast.

  2. Grace Says:

    Thank you Katerina

  3. Kaitlin Says:

    These are beautiful! I love candying hazelnuts – it’s so fun!

  4. Marly Says:

    Wow – spectacular pics. These look almost too pretty to eat. Emphasis on the “almost.”

  5. Grace Says:

    Marly I doubled the batch for Matt’s get together and I reserved some without icing them, thinking maybe I made too many, wrong, the kids got into them and ate them and loved them even without the frosting. It was too funny!

  6. Grace Says:

    I am so proud of Liana, for just starting out in food photography I think she is doing such an amazing job. I am such a proud Mom.

  7. Panna Cotta & Raspberry Jelly Parfait | La Mia Vita Dolce Says:

    […] get together went really well and the Candied-Hazelnut Cupcakes didn’t last very long, they were gone in a blink of an eye.  They were a […]

  8. Chocolate Salted-Caramel Cakes & Mini Cupcakes - Gourmet Cupcakes | La Mia Vita Dolce Says:

    […] Dark Chocolate Frosting […]

  9. Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling | La Mia Vita Dolce Says:

    […] Enjoy some of our other favourite Gourmet Cupcakes – Deep-Chocolate Brownie Cupcakes, Black Forest Cupcakes and Candied-Hazelnut Cupcakes. […]

  10. Nel Says:

    I love your site!
    Love reading your stories and the inspiring photography. Glad I found you while looking for Salted Caramel recipes :)

  11. Grace Says:

    Thank you Nel!

  12. Food Porn Champion Says:

    […] by BS on October 25 2011 in Desserts, PhotosA candied hazelnut cupcake swordfight, via La Mia Vita Dolce.PS: In case you missed it, you can find 100 ways to cook hazelnuts here.//LinkWithinCodeStart var […]

  13. Emily Says:

    So, I tried making these and it was disasterous! Mainly the hazlenuts. I tried and tried for hours to get the sugar to the right consistency, but it would either be too runny and not form a peak, or it would start to dry out and clump up. Any suggestions? They look so beautiful when you make them!

  14. Grace Says:

    Emily when making caramel there are a few things you can do to help ensure a great consistency – 1. Once the sugar has dissolved stop stirring, very important (to help prevent crystallization) 2. It’s very important to wash down the sides of the pan with a pastry brush dipped in water again, to prevent crystallization. 3.If you have liquid glucose substitute 1 to 2 tablespoons of the sugar (helps to prevent crystallization), you could also use corn syrup (light if you have it). 4. If you have a thermometer attach to the side of the saucepan and bring the caramel to between 330 to 335 degrees F watching it carefully so it doesn’t burn. 5. Also very important although you should stop stirring once the sugar is dissolved you should swirl the pan over the burner occasionally and then wash down the sides with the pastry brush dipped in water. After immersing the pan in an ice bath watch the caramel carefully, testing occasionally until you get the thicker consistency but be patient too because it could take up to 10 minutes to thicken. Having said this, it can take mere seconds for the consistency to become too thick. If it does become to thick gently reheat over low heat. I hope you’ll give them another go because the hazelnuts are great for decorating another desserts. Let me know if you have any other questions.

  15. Orange and Hazelnut Chocolate Cake: Grace's Sweet Life Recipes Says:

    […] Preparing a hazelnut ganache is a wonderful alternative. Simply substitute the orange liqueur with a hazelnut liqueur, I recommend Frangelico. If you carry on with the nutty flavour you could decorate the cake with Caramel-Dipped Hazelnuts. […]

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