Overloading the Machine

Hazelnut Cupcakes


  • 1 c + 2 tbsp flour
  • 1/3c hazelnut meal
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2/3c rice milk or nut milk
  • 1 tbsp ground flax seed
  • 1/3c canola oil
  • 1/4c maple syrup
  • 1/2c brown sugar, packed
  • 1 tsp vanilla
  • 1 tbsp hazelnut liqueur
  • raspberry preserves to fill

Line cupcake pan. Preheat oven to 350. In a small bowl, whisk milk and ground flax seed. In a large bowl, sift flour, hazelnut meal, baking powder, baking soda, cinnamon, nutmeg, and salt. Add maple syrup, sugar, canola oil, vanilla, and hazelnut liqueur to the milk mixture and beat well. Add the wet ingredients to the dry ingredients, mixing till mostly smooth. Fill cupcake liners 2/3rds full. Bake 22-24 minutes. Let cool. Fill with raspberry preserves.


Next time, try without the cinnamon. And maybe with a kind of buttercream frosting, like http://the-cupcakery-blog.blogspot.com/2008/02/broken-leg-eat-hazelnut-frangelico.html. Blackberry buttercream frosting seems like a good idea. Also consider giving them a crust of ground hazelnuts on the bottom.

This page was last modified on 2011 December 20.