Comments on: Candied-Hazelnut Cupcakes

By: Grace

Grace — Thu, 05 Apr 2012 10:53:25 +0000

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.

By: Emily

Emily — Mon, 02 Apr 2012 22:19:45 +0000

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!

By: Food Porn Champion

Food Porn Champion — Tue, 25 Oct 2011 16:49:00 +0000

[...] 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 [...]

By: Grace

Grace — Wed, 05 Jan 2011 09:55:50 +0000

Thank you Nel!

By: Nel

Nel — Wed, 05 Jan 2011 01:57:29 +0000

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

By: Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling | La Mia Vita Dolce

Sun, 19 Dec 2010 15:09:22 +0000

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

By: Chocolate Salted-Caramel Cakes & Mini Cupcakes - Gourmet Cupcakes | La Mia Vita Dolce

Wed, 07 Jul 2010 20:39:36 +0000

[...] Dark Chocolate Frosting [...]

By: Panna Cotta & Raspberry Jelly Parfait | La Mia Vita Dolce

Panna Cotta & Raspberry Jelly Parfait | La Mia Vita Dolce — Mon, 31 May 2010 15:29:40 +0000

[...] 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 [...]

By: Grace

Grace — Mon, 31 May 2010 14:47:11 +0000

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.

By: Grace

Grace — Mon, 31 May 2010 14:45:37 +0000

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!