Comments on: Little Lemon Hazelnut Cakes

By: Hannah

Hannah — Tue, 15 Mar 2011 23:56:38 +0000

These little cakes are completely delicious. I love every single recipe Joy posts! The first time I made these I had to substitute buttermilk for plain yogurt and hazelnut oil for canola oil+almond extract, and they were so good I had people asking me for the recipe left and right. I just made them again but vegan-ized, with a banana instead of the egg and buttermilk, switched the sugar for maple syrup, and they still came out with the most moist-but-light consistency. This recipe is a keeper.

By: Jana

Jana — Tue, 26 Oct 2010 15:08:51 +0000

I made these little morsels last night for a co-worker’s birthday lunch today. SO Yummy! Surprisingly easy to throw together but a lip-smackingly lemon-y punch. I will definitely make these again.

By: Amy

Amy — Mon, 30 Aug 2010 02:34:03 +0000

Hi! These cute little cupcakes look fantastic! I was wondering if you knew what role the white vinegar plays in baking?

By: michelle

michelle — Tue, 20 Jul 2010 06:12:51 +0000

so i promised a friend i would make cupcakes for a driving/camping trip. he really wanted lemon cupcakes. so i go to make this recipe (midnight, the night before we go of course) and i’m out of flour, sugar, and muffin cups. well i used chickpea flour and honey instead of flour and sugar, and teeny tiny xmas muffin cups stashed way at the back of the cupboard, so i got a bazillion cupcakes…but they turned out so good! with chickpea flour! i was like no way!

thanks joy i love your blog!

By: Lemon Hazelnut Cupcakes

Lemon Hazelnut Cupcakes — Sun, 13 Jun 2010 23:48:52 +0000

[...] from Joy the Baker. Author: Ellen | Category: Sweets and Treats, Ur Mom Cooks | Tags: cupcakes, hazelnut, lemon, [...]

By: Kelly

Kelly — Mon, 17 May 2010 13:04:11 +0000

My oh my was this a delicious recipe! I had a bunch of limes in my fridge, so I made the recipe with lime and almond oil and oh man it was good stuff! I used this mini tiered cakes pan (doubling the recipe) and drizzled icing all over, which promptly absorbed into the cakes in the most delicious way. YUM!!!!

By: Lemon Hazelnut Mini Cupcakes | The Adventures of an Epic Baker

Lemon Hazelnut Mini Cupcakes | The Adventures of an Epic Baker — Tue, 20 Apr 2010 04:59:20 +0000

[...] recipe from Joy the Baker [...]

By: Max

Max — Sat, 10 Apr 2010 05:57:44 +0000

Great recipe… but something went wrong in my kitchen… they tasted delicious but they oozed oil through the cupcake liners :( … I used olive oil, can that be the problem? Colour wise and taste wise they were really amazing, but they did not lift much… I’m going to try once more today for my kids Bday (together with the red velvet cake and carrot-cake cupcakes…yummy!) wish me luck!!
Greats from NL!

By: Deese

Deese — Sun, 28 Mar 2010 07:51:32 +0000

Thanks Debbi.

I ended up only doubling the recipe and making three short layers. With lemon curd between them and covered it all with a cream cheese Italian Buttercream. It was touch and go but all came together. One of my little sisters had three HUGE pieces over 2 days, she’s a running freak who wears a size 0 so it was mind boggling to watch!

This cake was amazing! I will be making it again.

By: theresa

theresa — Mon, 22 Mar 2010 00:34:26 +0000

thanks for this recipe! I made some a few days ago and raved about them to my mom so much that she made me make another batch when I visited for the weekend.

I looked for hazelnut oil at the store but it was pretty expensive, so I went with olive oil instead. They tasted great but both times I made them they came out pretty greasy. The grease soaked right through the cupcake papers and the cakes themselves were really really crumbly. Is that because I used olive oil? I’m new to trying to alter recipes so I was wondering if you had a suggestion.

Thanks! I love your site! I want to try almost everything you post.