This seriously nutty cupcake is covered in a decadent buttercream topping that will fit in nicely with your afternoon coffee break! It is a recipe where you really want to go all out, and use Azada’s award-winning virgin nut oils to a new level.

Nuts really bring a lot to the table, especially when they are in their element in winter, be it a dessert or to accompany seared meat. Using Azada’s Hazelnut Oil with ground almonds really bolsters these cupcakes, giving a tender, crumbly texture.

Trick: You can customise this recipe by substituting in Azada’s other nutty-luscious oils.

hazelnut cucake 3_edited

Makes 16-18
Cupcake ingredients:

25 ml Azada Hazelnut Oil
375 grams ground almonds
50 grams roughly chopped hazelnuts
1½ teaspoons baking powder
6 large eggs
225 grams caster sugar
2 teaspoons vanilla extract

Buttercream Ingredients:

25 ml Azada Hazelnut Oil
225 grams salted butter, at room temperature
1 teaspoon vanilla extract
250 grams icing sugar
60 ml double/heavy cream
160 grams of your favourite jam
Toasted sliced almonds (for serving)


Preheat the oven to 165°C / gas mark 3 / 325°F and place muffin cases into two standard 12-cup muffin pans.

Place the ground almonds into a medium bowl and whisk in baking powder.

In a separate bowl, whisk Azada’s Hazelnut Oil, eggs and caster sugar, until pale and fluffy, about 5 minutes. Gently mix in the hazelnuts, almond mixture and vanilla extract until smooth. Spoon the mixture into muffin cases and bake the cupcakes for 15-20 minutes, until a cocktail stick inserted into the centre comes out clean. Transfer the cupcakes to a wire rack and allow to cool.

Meanwhile, beat the butter and Azada’s Hazelnut Oil until light and fluffy, about 3 minutes. Add the icing sugar a little at a time, beating until fully incorporated after each addition. Add the cream and vanilla extract and beat until light and creamy, less than a minute.

Using a teaspoon or an apple corer, cut out 1″ holes from the centre of each cupcake. Either discard or gobble the extras! Fill the hole with a heaped teaspoonful of your favourite jam. Spread the buttercream frosting over the cupcakes and top each cupcake with a small handful of flaked or toasted almonds.

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