Candied-Hazelnut Cupcakes

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Martha Stewart


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1/2 cup whole unblanched almonds, toasted

1/2 cup hazelnuts, toasted and skinned

3/4 cup all-purpose flour

3/4 cup cake flour (not self-rising), sifted

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup firmly packed dark-brown sugar

3/4 cup milk

4 large egg whites

Dark Chocolate Frosting

Caramel-Dipped Hazelnuts

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