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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h30
Serves
10

Wheat-free hazelnut cupcakes
Hazelnut cupcakes topped with hazelnut Nutella buttercream.

Posted by Sophie Loves Food Published See Sophie Loves Food's 7 projects »
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  • Step 1

    Heat the oven to 180 degrees, spread the hazelnuts out on a lined baking tray and toast in the oven for 5-7 minutes, until light brown. Leave to cool, then mix with the almonds and baking powder.

  • Step 2

    Reduce the oven temperature to 165 degrees. Line a muffin tin with 10 cupcake cases (for a more even bake, leave the two central holes clear).

  • Step 3

    Cream together the butter and sugar together for 2-3 minutes, until light and fluffy.

  • Step 4

    Gradually beat in eggs, alternating them with a couple of tablespoons of the ground nuts and scraping down the side of the bowl regularly.

  • Step 5

    Once all the egg has been added, fold in the rest of the nuts.

  • Step 6

    Divide the mixture between the cupcake cases and bake for about 25 minutes, until a skewer inserted into the centre comes out clean.

  • Step 7

    These cupcakes do not rise as much as wheat-based ones. Remove from the oven and leave to cool completely.

  • Step 8

    Beat the butter, Nutella and cream cheese together till smooth with an electric mixer. Reduce the speed, sift in the icing sugar and beat for a further minute or two, until light and fluffy.

  • Step 9

    Using a piping bag with a 5cm nozzle, pipe a mound of buttercream onto each cupcake and top with hazelnuts, chocolate sprinkles or any other topping of your choice. I used Ferrero Rochers.

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