These cupcakes are moist and not too sweet — excellent with some simple chocolate icing! They also double as muffins to make a great pre-morning workout snack!
Hazelnut Cupcakes
Servings: 12 cupcakes
Equipment
- Mixing bowl
- Measuring cup and spoons
- Muffin tin
Ingredients
- 1 cup granulated sugar
- 4 tbsp oil
- 1 egg
- 1 cup buttermilk (or milk and acidic mix)
- Dashes vanilla and almond extracts
- 1½ cups all purpose flour
- 1 cup hazelnut flour
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat oven to 350˚F. Butter muffin tin and line with muffin wrappers if desired. If necessary, prepare buttermilk with milk and a squeeze of lemon juice or vinegar.
- In a mixing bowl, mix together sugar, oil, egg, and vanilla and almond extracts. Mix in the hazelnut flour.
- In a measuring cup, stir together all purpose flour, baking powder, and baking soda.
- Alternate pouring the buttermilk and the flour mixture into the batter and stir until just combined. Pour into muffin tins.
- Bake at 350˚F for ~25 minutes, until cupcake tops are springy to the touch. Allow to cool while making Simple Chocolate Icing. Then ice and enjoy!