|Cashew Nut Brittle Cupcakes with Salted Caramel Frosting |
and Homemade Cashew Nut Brittle!
I am that girl.
|candied cashews! do they look like unicorns or is it just me... : j|
Cupcake – adapted from food network’s Ana Olson’s recipe.
1/2 cup cashew butter (you can grind your own in a blender or food processor)
1/3 cup unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2 % milk at room temperature
½ cup of cocoa powder
3 tablespoons – fresh brewed coffee
- For cupcakes, preheat oven to 375 °F and grease muffin tins or line with large paper cups
- Stir cashew butter before measuring to re-incorporate nut oils.
- Beat cashew butter and butter together until light and fluffy. Beat in brown sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl ,sift flour, baking powder and salt (add cocoa if using).
- Add flour alternately with milk (add espresso to the milk before adding to butter/cashew mixture), stirring after each addition just until incorporated.
- Spoon batter into paper cups and bake for 20 to 25 minutes, when a tester inserted in the center of the cupcake comes out clean. Allow to cool before frosting.
Frosting - adapted from www.chow.com
Salted Caramel seems to be everywhere these days! I happen to love sweet and salty together and I figured this would be a perfect pairing for my Cashew cupcakes! This was by far the best, lightest, fluffiest frostings Ive made. Tasted like it was from a bakery! I creamed the butter for a while to incorporate A LOT of air : j
I did not have corn syrup on hand and I read you can use maple syrup instead. I chose neither and the results were super light and crisp and delicious! The only thing I would have change is to not have cooked the sugar as much – It ended up with a slightly bitter taste – but still yum!