Line cupcake pan. Preheat oven to 350. In a small bowl, whisk milk and ground flax seed. In a large bowl, sift flour, hazelnut meal, baking powder, baking soda, cinnamon, nutmeg, and salt. Add maple syrup, sugar, canola oil, vanilla, and hazelnut liqueur to the milk mixture and beat well. Add the wet ingredients to the dry ingredients, mixing till mostly smooth. Fill cupcake liners 2/3rds full. Bake 22-24 minutes. Let cool. Fill with raspberry preserves.
Next time, try without the cinnamon. And maybe with a kind of buttercream frosting, like http://the-cupcakery-blog.blogspot.com/2008/02/broken-leg-eat-hazelnut-frangelico.html. Blackberry buttercream frosting seems like a good idea. Also consider giving them a crust of ground hazelnuts on the bottom.
The notes blatted skyward as they rose over the Canada geese, feathered
rumps mooning the day, webbed appendages frantically pedaling unseen
bicycles in their search for sustenance, driven by cruel Nature's maxim,
'Ya wanna eat, ya gotta work,' and at last I knew Pittsburgh.
-- Winning sentence, 1987 Bulwer-Lytton bad fiction contest.
This page was last modified on 2011 December 20.