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Hazelnut Heart Cakelets with Vanilla Glaze

PREP: 20 MINUTES

COOK: 25 MINUTES

SERVINGS: 6 SERVINGS

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Ingredients

  • 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

Directions

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.

Vanilla 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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