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Hazelnut cupcakes from Ottolenghi: The Cookbook (page 214) by Yotam Ottolenghi and Sami Tamimi

  • sour cream
  • hazelnuts
  • mascarpone cheese
  • hazelnut oil
  • cream cheese
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • caitmcg on September 08, 2018

    I like this recipe a lot, but must admit that I tweak it a bit to increase the hazelnut flavor. I make them with 4 T hazelnut oil and 115 g butter, use USDA large eggs instead of small, and increase the ground hazelnuts to 65 g. I also add some vanilla. This makes for deliciously nutty cakes. I have not made the accompanying cream cheese icing, but instead use a chocolate ganache spiked with Frangelico.

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