Almond-Hazelnut Cupcakes with Faux-Bois Toppers
You might want to throw a woodland-themed celebration just to have an excuse to make cupcakes topped with chocolate faux-bois rounds. Faux bois, or imitation woodgrain, is a favorite Martha Stewart Living Omnimedia motif; it can be applied to chocolate using a wood-graining rocker, found at paint-supply stores (see Sources, page 342, for the tool and for acetate sheets). Made with ground almonds and hazelnuts and covered with dark chocolate frosting, the cupcakes are also worth serving on their own, without any other embellishments.
Recipe information
Yield
makes 16
Ingredients
for cupcakes
for decorating
Preparation
Step 1
Make cupcakes: Preheat oven to 350°F. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.
Step 2
With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.
Step 3
In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.
Step 4
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
Step 5
To finish, use an offset spatula to spread a thin layer of frosting over cupcakes, then transfer remaining frosting to a pastry bag fitted with a large open-star tip (#821). Pipe a ring of frosting around the perimeter of each cupcake, then place a chocolate disk on top. Decorated cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
