Hazelnut Heart Cakelets with Vanilla Glaze
PREP: 20 MINUTES
COOK: 25 MINUTES
SERVINGS: 6 SERVINGS
- 1 1/ 2 cups all-purpose flour
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon salt
- 1 cup light brown sugar, lightly packed
- 3/ 4 cup vegetable oil
- 2 large eggs
- 1/ 2 cup hazelnuts, toasted and coarsely chopped
Preheat oven to 325°F. Grease and flour pan; set aside.
In a large bowl, combine flour, baking soda, salt and brown sugar; set aside. In a medium bowl, combine oil and eggs. Add the wet ingredients to the dry ingredients and mix well. Fold in hazelnuts. Divide batter evenly between cavities. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes on a wire rack. Invert cakes onto rack and cool completely. While cakes are cooling, prepare glaze.
1 cup powdered sugar
½ tsp vanilla extract
2-4 Tbsp milk
In a medium bowl, combine sugar and vanilla. Add milk, one tablespoon at a time, until glaze reaches desired consistency. Drizzle glaze over cooled cakes. Makes 6 cakelets.
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