Linzer Torte Cupcakes
For those of you who recall, late last year I participated in the Day of the Linzer Torte Baking Competition. At the end of the post I had promised to post the recipe in the next post but I just realised I never did – oooops.
I’m so sorry I forgot to.
I hope you will forgive me.
But here it is.
Linzer Torte Cupcakes with Spiced Hazelnut Buttercream
(makes 12 cupcakes)
1 cup finely grounded hazelnut
1 ¼ cups all-purpose flour
140 grs unsalted butter, softened
¾ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 ½ teaspoon lemon zest, finely grated
2 tablespoons hazelnut paste/oil/butter *
¼ cup sour cream
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking powder
*This can be omitted if it is not available
Preheat the oven to 180 degrees. Line your cupcake tin with paper liners.
In a small bowl or liquid measuring cup, lightly whisk together the eggs and sour cream.
In the bowl of an electric mixer, cream together the butter and sugar until very light. Beat in the spices and lemon zest first, followed by the hazelnut oil. Then gradually add the egg and sour cream mixture.
Scrape down the sides with a rubber spatula and beat in the vanilla extract.
In a small bowl, mix together the finely grounded hazelnut, flour, salt and baking powder. Beat the dry ingredients into the batter until just combined.
Divide the batter evenly among the cupcake liners. Bake for 20 – 25 minutes or until a cake tester inserted in the center comes out clean. Allow cupcakes to cool in the tin for 10 minutes before gently removing them and cool completely on a rack.
Spiced Hazelnut Buttercream
250 grs butter
2 – 3 cups icing sugar
2 tablespoons milk
½ cup finely grounded hazelnut
½ teaspoons cinnamon
¼ teaspoon cloves
½ teaspoon vanilla essence
Cream butter till very light.
Beat in the rest of the ingredients till the desired piping consistency.
Sweetness can be adjusted to your taste.
To decorate the cupcakes
You will need approximately 1 cup red currant Jam (Ribisel jam) and sliced almonds lightly toasted.
Core out the center of each cupcake with a shape knife or apple corer, be careful not to hit the bottom.
Slightly warm the jam in the microwave, this makes it easier to pour into the cupcake holes.
Using a star tip pipe the spiced hazelnut buttercream around the jam hole then sprinkle with almonds.
These cupcakes were moist and light, full of flavour elevated by the spices.
For those of you who are not big on traditional Linzer Torte, which is very crumbly and dry, then these cupcakes are right for you.