When mum and dad came for dinner last weekend they brought with them some wonderful roasted hazelnuts from Filbert Farm in Werai, NSW. They had taken some time to travel south of Sydney before heading back home and as I love all things nuts, mum picked me up a packet (she also bought me a balsamic and quince glaze which I have yet to try).
With Scotty at work today I had been trying to get some work done myself from home… but I just wasn’t that committed to it. I kept finding excuses to walk away from the computer and at about 2pm my sweet tooth started calling to me.
I remembered the hazelnuts in the cupboard and after making a mental list of all the items I knew were also in the cupboard, I decided on honey and hazelnut cupcakes.
These guys were so quick and easy to make, perfectly moist and uber tasty.
HONEY AND HAZELNUT CUPCAKES
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x eggs, beaten
1 teaspoon Vanilla extract
1/2 cup roasted hazelnuts, roughly chopped
12 hazelnuts for decoration
1/2 cup honey (1/4 for cupcakes, 1/4 for icing)
2 tablespoons milk
2 cups pure icing sugar, sifted
Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour, caster sugar and hazelnuts in a bowl. Make a well in the centre.
Add milk, butter, eggs, vanilla and honey to flour mixture. Using a large metal spoon, stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Make icing: Warm honey and milk in a small saucepan over low heat. Add to icing sugar and stir until well combined. Spoon icing over cupcakes. Allow to set.
