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Hazelnut Cupcakes
Hazelnut Cupcakes is a traditional British recipe for a classic gluten-free cupcake made from a blend of gluten-free flour and ground hazelnuts topped with chestnut puree. The full recipe is presented here and I hope you enjoy this classic British version of: Hazelnut Cupcakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
18
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes
This is an unusual gluten-free cupcake, made with a blend of gluten-free flour, cornflour and ground hazelnuts with a chestnut puree topping.
Ingredients:
125g (4 oz) gluten-free self-raising flour, sifted (or use this site's
gluten-free flour blend with 1/2 tsp bicarbonate of soda)
1 tsp cornflour (cornstarch)
50g (2 oz) hazelnut flour (finely-ground hazelnuts)
175g (6 oz) golden caster sugar
175g (6 oz) butter, softened
3 large eggs
1 tsp vanilla extract
For the Topping:
250g (9 oz) sweetened chestnut purée
40g (1 1/2 oz) unsalted pistachio nuts, shelled and halved
generous handful of chocolate raisins
Method:
Combine all the ingredients for the cake batter in a large mixing bowl and beat with an electric mixture for between 1 and 2 minutes, until smooth and even.
Take 18 green cupcake cases and use these to line 18 holes in two 12-well muffin tins. Spoon the cake batter into the cases then transfer to an oven pre-heated to 180°C (350°f, Gas Mark 4) and bake for between 15 and 20 minutes or until well risen and golden brown on top.
Remove from the oven and allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
As the cupcakes are cooling, spoon the chestnut purée into a piping bag with a star-shaped nozzle and set in the refrigerator to chill.
When the cupcakes are completely cool, pipe the chestnut purée on top in swirls then garnish the tops with the pistachio nuts and the chocolate raisins before serving.
