The nuts (revisited)

OK, well both the Almond and Hazelnut versions ate so well that I’m definitely keeping them on the menu; bizarrely I think they’ll be even better as mini-cupcakes if that makes sense. But I’m going to have to do something about the caramelized nut decorations as they do not store well once on the cupcake. The nuts remain toasted and crisp but the caramel absorbs the moisture from the cake base and buttercream, and starts running off the topping within 12-18 hours. The whole thing still tastes fantastic but looks messy and unattractive.

Options could include ‘water-proofing’ the caramelized nuts with with plain or milk chocolate, or foregoing the caramelization stage completely and decorating the cupcakes with chopped toasted nuts. Hmmm, I’ll try both and report back.