lemon hazelnut cupcakes

It's been some time since I've posted a tasty tidbit, and as my tummy is rumbling while I'm stuck at work I stumbled upon this delicious looking recipe. Lemon and hazelnut together? I want now.

Little Lemon Hazelnut Cakes
makes 12 little (cup)cakes

1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup hazelnut oil
1/2 cup buttermilk
1 egg
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
zest of one lemon
Preheat oven to 325 degrees F. Place a rack in the center of the oven. Line a cupcake pan with 12 cupcake liners and set aside.

In a medium bowl, whisk together the flour, sugar, baking soda and salt. In another medium bowl, whisk together hazelnut oil, buttermilk, egg, vinegar, vanilla extract and lemon zest. Add the wet ingredients to the dry ingredients all at once. Whisk together until just combined and no lumps remain. Divide between twelve cupcake cups and bake for 18-22 minutes or until a tester inserted in the center of one of the little cakes comes out clean.

Let cool in the pan for 10 minutes. Remove from the pan to cool completely and top with an easy lemon glaze.
Lemon glaze is simple 1 heaping cup of powdered sugar mixed with the juice of half a lemon and a dash of water or milk to reach your desired consistency.

recipe adapted from Jun Tan