You know those Hazelnut Lattes you buy at the coffee shop? Here they are as a cupcake, complete with fluffy topping, and decorative drizzle.
Hazelnut Latte Cupcakes
Makes 12 cupcakes
To make Hazelnut Meal/Ground Hazelnuts (if you can’t buy in the stores) toast roughly the same amount of hazelnuts as you need meal in a dry skillet until toasty and the skins are loosened. Remove the skins by rubbing the warm nuts in a tea towel, then pulse the peeled nuts in your food processor (or in batches in a coffee grinder) until they form a fine meal – keep a close eye on this as you don’t want to end up with nut butter! Measure out what you require and off you go; use leftovers on oatmeal or in another recipe. You can toast, and grind, the nuts and store in the fridge or freezer.
If using coffee granules, not powder, you’ll need to use the back of a spoon to push them through the sieve. You can substitute an equal amount of strong espresso if you don’t have instant coffee but have access to espresso. The liquid doesn’t impact the final result.
If your local supermarket doesn’t sell flavoured syrups for coffee, often your local coffee shop will. They may even sell you the amount you need so you don’t have to buy the whole bottle!
Apparently, such as thing as Hazelnut Extract exists, but I have yet to see it. If you have some then use instead of the extracts listed.
Preparation time – 10 minutes
Cooking Time – 20 Minutes
1 cup Soymilk
½ cup + 2 tablespoons Hazelnut Flavored Coffee Syrup
¼ cup Canola Oil
3 tablespoons light Brown Sugar, packed
1 ¼ teaspoons Vanilla Extract
¼ teaspoon Almond Extract
¼ cup toasted Hazelnut Meal
2 cups All Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
2 tablespoons Instant Coffee Powder or Granules
Buttercream, for decoration, flavoured with Coffee Syrup if desired
Preheat oven to 375°F and line muffin tins with cupcake liners.
In a large bowl combine the soymilk, coffee syrup, oil, extracts, and brown sugar. Mix well.
Sift in the nut meal, flours, baking powder, salt, and instant coffee, mix to just combine so there are no large lumps.
Spoon mix into the prepared tins, and bake for 20 to 22 minutes or until tests done.
Allow cupcakes to cool in the tins for 5 minutes prior to transferring to cooling rack.
Decorate with Buttercream so that the tops look fluffy.
Hazelnut Mocha Latte Muffins
Proceed as above, but replacing 2 tablespoons of the Flour with Cocoa Powder.
Almond Latte Muffins
Replace the Hazelnut ingredients (coffee syrup, extract, nut meal and nuts in the topping) with Almond ingredients.