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Lemon Hazelnut Mini Cupcakes

Leigh’s cousin is getting married in 19 days and a few many weeks ago was the bridal shower. I did all the desserts for the shindig, so I made chocolate cupcakes with some unique frosting, some maple scones,  some biscotti, and finally some lemon hazelnut mini-cupcakes from Joy the Baker.

Since the biscotti and the lemon hazelnut mini cupcakes  are in the same picture I’ll do those first.

The biscotti recipe is here, if you want that. Since I’ve already blogged about it *Cough* twice *Cough*, I’m going to focus on the lemon hazelnut mini cupcakes.

I got the recipe for the mini cupcakes from Joy the Baker, which used hazelnut oil instead of hazelnuts. I thought that they were a little oily out of the oven so I think next I make them I’ll reduce the oil a little bit to see if that makes it better. Despite the oiliness out of the oven they were delicious with the glaze. I’d totally recommended them.

Funny story about the hazelnut oil: when I bought it at Safeway the girl at the cash register just looked at me, held it up and said “what do you do with this?”. So I oh so casually grabbed the bottle and read of the back of the bottle which suggested you use it in pastas, salads, baked goods, etc. and she said that she didn’t cook. I’m always baffled by people who don’t cook – not even pasta, how hard is it to boil water?

Anyway, these mini cupcakes came out wonderfully, if not a little bit oily right out of the oven, light and lemony with a hazelnut hint at the end. I would totally make these as normal sized muffins. But that’s just because I totally ate about 6 of them, so I’d look less like a glutton eating 2 of them….right? Right?

Since the bridal shower was the day after the bachelorette party, and the theme of the shower was an Alice in Wonderland tea party, I felt that something light and springy wold be wonderful to have and these definitely fit the bill.

Go forth, make the mini cupcakes/muffins.

Lemon Hazelnut Mini Cupcakes

makes 12 little (cup)cakes I’m pretty sure I got waay more than 12, but maybe I dished it out differently. I used the #70 scoop from a restaurant supply store.

recipe from Joy the Baker

1 1/4 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup hazelnut oil

1/2 cup buttermilk

1 egg

1/2 teaspoon white vinegar

1/2 teaspoon vanilla extract

zest of one lemon

Preheat oven to 325 degrees F.  Place a rack in the center of the oven.  Line a cupcake pan with 12 cupcake liners and set aside.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.  In another medium bowl, whisk together hazelnut oil, buttermilk, egg, vinegar, vanilla extract and lemon zest.  Add the wet ingredients to the dry ingredients all at once.  Whisk together until just combined and no lumps remain.  Divide between twelve cupcake cups and bake for 18-22 minutes or until a tester inserted in the center of one of the little cakes comes out clean.

Let cool in the pan for 10 minutes.  Remove from the pan to cool completely and top with an easy lemon glaze.

Lemon glaze is simple 1 heaping cup of powdered sugar mixed with the juice of half a lemon and a dash of water or milk to reach your desired consistency.

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