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)
- Preheat the oven to 165°C / gas mark 3 / 325°F and place muffin cases into two standard 12-cup muffin pans.
- Place the ground almonds into a medium bowl and whisk in baking powder.
- 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.
- 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.
- 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.