Hazelnut cupcakes recipe

  • Makes 12 cupcakes
  • 15 mins to prepare and 25 mins to cook, 10 mins to cool
  • 178 calories / serving
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Pre-heat the oven to 180°C and line a shallow 12 tin cup cake tray with cup cake cases.

Place the blanched hazelnuts in a food processor and blitz until you have a mixture resembling ground almonds. Place the remaining ingredients in a large mixing bowl and whisk together using an electric hand-held whisk until smooth; 1-2 minutes usually.

Fold the ground hazelnuts into the batter until incorporated. Spoon into the cup cake cases and bake for 16-20 minutes until golden, risen and springy to the touch.

Remove from the oven when ready and allow to cool for a few minutes in the tin before turning out onto a wire rack and allowing to cool completely.

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  • Ingredients

  • 110g unsalted butter, softened
  • 110g caster sugar
  • 90g self-raising flour, sifted
  • 2 large eggs
  • 1tsp vanilla extract
  • pinch salt
  • 50g blanched hazelnuts
  • Energy 745kj 178kcal 9%
  • Fat 12g 17%
  • Saturates 5g 26%
  • Sugars 10g 11%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 16.6g Protein 2.8g Fibre 0.6g


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