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!
Total time (including baking): 40 min. Makes 12 cupcakes.
Materials: 1 mixing bowl; measuring vessels; muffin tin. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 cup granulated white sugar
- ¼ cup (4 tbsp) oil
- 1 egg
- 1 cup buttermilk
- Dashes of vanilla and almond extracts
- 1 ½ 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 1 cup milk and a squeeze of lemon juice.
- In a mixing bowl, mix together 1 cup sugar, ¼ cup (4 tbsp) oil, 1 egg, and vanilla and almond extracts. Mix in the 1 cup hazelnut flour.
- In a measuring cup, stir together 1 ½ cups all purpose flour, 1 tsp baking powder, and ½ tsp baking soda.
- Alternate pouring the 1 cup 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!
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