Irresistible Vegan Hazelnut Cupcake Recipe: A Nutty Delight

Indulge in the rich, decadent flavor of hazelnuts with this easy-to-follow Vegan Hazelnut Cupcake Recipe. These delightful treats are perfect for any occasion, from a simple afternoon tea to a grand celebration. Forget dry, crumbly vegan cakes – this recipe promises moist, fluffy cupcakes bursting with nutty goodness, guaranteed to impress even the most discerning palate. Ready to bake up a storm? Let’s get started!

Similar to the classic vegan almond cupcake recipe, this vegan hazelnut cupcake recipe uses simple ingredients and straightforward techniques to achieve incredible results. This recipe offers a fantastic way to enjoy the rich flavor of hazelnuts without any animal products.

Baking the Perfect Vegan Hazelnut Cupcakes: Ingredients and Techniques

This recipe focuses on creating a moist, tender crumb and a deep hazelnut flavor. The secret lies in the combination of high-quality hazelnut flour, a touch of hazelnut extract, and a simple vegan buttermilk substitute. Think of it like this: hazelnut flour provides the base flavor, the extract intensifies it, and the vegan buttermilk adds a subtle tang that balances the sweetness.

The Magic of Hazelnut Flour: Finding the Perfect Grind

Using hazelnut flour instead of regular all-purpose flour adds a depth of flavor that’s simply unmatched. However, the fineness of the grind can make a difference. Too coarse, and you’ll end up with a gritty texture. Too fine, and the cupcakes might become dense. Aim for a finely ground hazelnut flour, but not quite as fine as powdered sugar.

Vegan Buttermilk: The Secret to a Tender Crumb

Ever wondered how traditional bakers achieve that light and airy texture in their cupcakes? Buttermilk plays a crucial role. Don’t worry, we’ve got a vegan alternative that works just as well. Simply combine plant-based milk with a touch of apple cider vinegar or lemon juice. Let it sit for a few minutes, and voila! You’ve got a vegan buttermilk substitute that adds moisture and a subtle tang to your cupcakes.

Vegan Hazelnut Cupcake Ingredients

Mixing Methods: The Key to Fluffy Cupcakes

The way you combine your ingredients significantly impacts the final texture of your cupcakes. Overmixing develops gluten, which can lead to tough, chewy cupcakes. Instead, use the “folding” method. Gently incorporate the dry ingredients into the wet ingredients, stopping just as the batter comes together. A few lumps are perfectly fine!

Frosting Your Vegan Hazelnut Creations: Deliciously Dairy-Free

What’s a cupcake without frosting? We’ve got a simple, yet decadent vegan hazelnut buttercream frosting that perfectly complements the nutty flavor of the cupcakes. This frosting uses vegan butter, powdered sugar, hazelnut extract, and a touch of plant-based milk for a smooth, creamy consistency.

Hazelnut Buttercream Frosting: A Nutty Dream

To make the frosting, cream together vegan butter and powdered sugar until light and fluffy. Gradually add hazelnut extract and plant-based milk until you reach your desired consistency. If you want a richer flavor, add a tablespoon or two of hazelnut butter. It’s simply divine!

Piping Techniques: Adding a Touch of Elegance

Take your cupcakes to the next level with a few simple piping techniques. A basic swirl is always a classic, but you can also experiment with different tips to create rosettes, stars, or even shell borders.

Vegan Hazelnut Cupcake Frosting

Step-by-Step Vegan Hazelnut Cupcake Recipe

Now that we’ve covered the basics, let’s dive into the full recipe.

Ingredients:

• For the cupcakes:
  • 1 ½ cups hazelnut flour
  • 1 cup all-purpose flour
  • 1 ½ cups sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup plant-based milk
  • 2 tbsp apple cider vinegar
  • ½ cup vegetable oil
  • 1 tsp hazelnut extract
  • ½ cup chopped hazelnuts (for topping)
• For the frosting:
  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 2 tsp hazelnut extract
  • 2-4 tbsp plant-based milk

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a small bowl, combine plant-based milk and apple cider vinegar. Let it sit for 5 minutes to create vegan buttermilk.
3. In a large bowl, whisk together hazelnut flour, all-purpose flour, sugar, baking soda, baking powder, and salt.
4. In a separate bowl, whisk together the vegan buttermilk, oil, and hazelnut extract.
5. Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. Do not overmix.
6. Fill cupcake liners ¾ full. Sprinkle chopped hazelnuts on top.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely in the muffin tin before frosting.

This vegan almond cupcake recipe provides a similar baking experience and might offer some helpful tips.

Baked Vegan Hazelnut Cupcakes

Frosting the Cupcakes:

1. In a large bowl, beat the vegan butter until light and fluffy.
2. Gradually add the powdered sugar, beating until smooth.
3. Add the hazelnut extract and 2 tablespoons of plant-based milk. Beat until combined. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.
4. Frost the cooled cupcakes using a piping bag or a spatula.

This guide provides a detailed approach to baking the perfect vegan hazelnut cupcakes. Have you tried using hazelnut flour in other recipes?

Finished Vegan Hazelnut Cupcakes

Baking these delicious cupcakes doesn’t require any specialized equipment. For those looking for a nut-free alternative, this vegan almond cupcake recipe might be a good starting point. Remember, baking is all about having fun and experimenting in the kitchen! So grab your ingredients and enjoy the process of creating these irresistible vegan hazelnut cupcakes.