jam filled hazelnut and almond cupcakes

This seriously nutty cupcake is covered in a decadent buttercream topping that will fit in nicely with your afternoon coffee break! It is a recipe where you really want to go all out; and use Azada’s vibrant oils to a new level.

Nuts really bring a lot to the table, especially when they are in their element in winter, be it a dessert or to accompany seared meat. Using Azada’s Organic Extra Virgin Olive Oil with ground almonds really bolsters these cupcakes, giving a tender, crumbly texture.

Trick: You can customise this recipe by using Azada’s citrus oils.

Ingredients for the filled cupcakes

  • 25 ml Azada Organic Extra Virgin Olive Oil
  • 375 grams ground almonds
  • 50 grams roughly chopped hazelnuts
  • 1½ teaspoons baking powder
  • 6 large eggs
  • 225 grams caster sugar
  • 2 teaspoons vanilla extract

Buttercream ingredients:

  • 25 ml Azada Organic Extra Virgin Olive Oil
  • 225 grams salted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 250 grams icing sugar
  • 60 ml double / heavy cream
  • 160 grams of your favourite jam
  • Toasted sliced almonds (for serving)

Recipe for Jam filled cupcakes step by step

  1. Preheat the oven to 165°C / gas mark 3 / 325°F and place muffin cases into two standard 12-cup muffin pans.
  2. Place the ground almonds into a medium bowl and whisk in baking powder.
  3. In a separate bowl, whisk Azada’s Organic Extra Virgin Olive Oil, eggs and caster sugar, until pale and fluffy, about 5 minutes. Gently mix in the hazelnuts, almond mixture and vanilla extract until smooth. Spoon the mixture into muffin cases and bake the cupcakes for 15-20 minutes, until a cocktail stick inserted into the centre comes out clean. Transfer the cupcakes to a wire rack and allow to cool.
  4. Meanwhile, beat the butter and Azada’s Organic Extra Virgin Olive Oil until light and fluffy, about 3 minutes. Add the icing sugar a little at a time, beating until fully incorporated after each addition. Add the cream and vanilla extract and beat until light and creamy, less than a minute.
  5. Using a teaspoon or an apple corer, cut out 1″ holes from the centre of each cupcake. Either discard or gobble the extras! Fill the hole with a heaped teaspoonful of your favourite jam. Spread the buttercream frosting over the cupcakes and top each cupcake with a small handful of flaked or toasted almonds.


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