Wheat Free Hazelnut Cupcakes

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• Step 1

  Heat the oven to 180 degrees, spread the hazelnuts out on a lined baking tray and toast in the oven for 5-7 minutes, until light brown. Leave to cool, then mix with the almonds and baking powder.

• Step 2

  Reduce the oven temperature to 165 degrees. Line a muffin tin with 10 cupcake cases (for a more even bake, leave the two central holes clear).

• Step 3

  Cream together the butter and sugar together for 2-3 minutes, until light and fluffy.

• Step 4

  Gradually beat in eggs, alternating them with a couple of tablespoons of the ground nuts and scraping down the side of the bowl regularly.

• Step 5

  Once all the egg has been added, fold in the rest of the nuts.

• Step 6

  Divide the mixture between the cupcake cases and bake for about 25 minutes, until a skewer inserted into the centre comes out clean.

• Step 7

  These cupcakes do not rise as much as wheat-based ones. Remove from the oven and leave to cool completely.

• Step 8

  Beat the butter, Nutella and cream cheese together till smooth with an electric mixer. Reduce the speed, sift in the icing sugar and beat for a further minute or two, until light and fluffy.

• Step 9

  Using a piping bag with a 5cm nozzle, pipe a mound of buttercream onto each cupcake and top with hazelnuts, chocolate sprinkles or any other topping of your choice. I used Ferrero Rochers.

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