Brown Sugar Hazelnut Cupcakes With Blackberry Buttercream - hazelnuts

Method

• Cupcakes:.
• Heat an oven to 350F Line 8 wells of a muffin pan with cupcake papers.
• Put the hazelnuts and sugar into the bowl of a mini chopper and pulse until the nuts are ground you want some texture so do not grind them too finely.
• Evenly distribute the ground nuts between the lined wells of the pan and set the pan aside.
• In a small bowl, sift together the flour, baking powder, and salt.
• Set aside.
• In another bowl, whisk together the yogurt, milk, and vanilla.
• Set aside.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter and light brown sugar on medium speed until light and fluffy, 2-3 minutes.
• Scrape down the sides of the bowl, add the egg, and mix until combined.
• Add half of the flour mixture, all of the yogurt mixture, and then the remaining flour, mixing on medium speed after each addition until just combined.
• Distribute the batter between the cups.
• Bake until lightly golden around the edges and a toothpick comes out clean, 16-18 minutes.
• Frosting:.
• Slice 4 berries in half lengthwise and set them aside.
• Puree the remaining berries along with the sugar.
• Strain the blackberry puree through a fine-mesh sieve into a small saucepan.
• Gently simmer the puree over medium-low heat until it is thick and reduced to about 2 tablespoons; this will take 10-12 minutes.
• Remove the saucepan from the heat and set it aside to cool.
• Put the sugar and egg whites in the bowl of a standing mixer.
• Bring 2 inches of water to a simmer in a medium saucepan and set the mixer bowl on top of the pan.
• Whisk the egg white mixture until it is 130 F the mixture will turn thick and white, and this should take about 3 minutes.
• Transfer the bowl to a standing mixer fitted with a whisk attachment.
• Whip the egg white mixture on high speed until it is cool, thick, and glossy, about 7 minutes.
• Reduce the speed to medium-high and add the butter a few pieces at a time, making sure they are fully incorporated before the next addition.
• After all the butter has been added, continue beating the frosting until it comes together this will take a minute or two.
• Add the reduced blackberry puree (or jam) and mix to combine.
• Frost the cupcakes and top each with a berry half.