I’m a crazy coffee creamer aficionado, there I said it. My friend jokes that I drink my coffee white, and I consider it a baking staple, from cupcakes to pancakes to the actual coffee, for me, if it has coffee creamer into it, it’s better.
So, when I was approached by International Delight to be their ambassador, I had to say yes, run to the supermarket, buy all their creamers and come back home to cook and bake like if there was no tomorrow.
The result? The fluffiest, chewiest hazelnut cupcakes ever.
The secret for the great consistency in these hazelnut cupcakes and a frosting that tastes like hazelnuts and dreams? Using International Delight Hazelnut creamer.
You know how most cupcake and frosting recipes ask for milk right? Well, in here we are ditching the milk for the flavorful and delicious creamer.
Since creamer is thicker than milk the batter ends up being thicker too, but once you bake it the hazelnut cupcake rise a lot (and stay like that) and they end up with that chewy meets fluffy consistency that only great cupcakes have.
Also, since the creamer is already flavored you don’t need to add extracts, so you completely take out one extra ingredient from your list.
If you are not a hazelnut fan but still want to have all the texture, just change the hazelnut creamer for one of their other flavors (Caramel Macchiato and French Vanilla are my favorite).
Once the hazelnut cupcakes were baked and decorated I topped them with some chopped pistachios. I love the color contrast from the ultra white frosting to the greenish purple of pistachios.
The crunch factor they add is delicious and brings in a completely new layer of flavors. If you can, don’t skip them, maybe swap them for other nut but add them, they make a difference and taste great and are a must for this cupcakes. Trust me my friend, add those nuts.
For the frosting, just follow this vanilla frosting recipe, remove the vanilla and add 2 Tablespoons of Hazelnut Creamer.
- ¾ Cup flour
- ½ Cup sugar
- 1 Tsp baking powder
- 1 Egg
- ¼ Cup International Delight Hazelnut Creamer
- ¼ Cup butter
- Hazelnut frosting
- hopped pistachios
- Preheat the oven to 350 degrees. Line a cupcake pan with 6 cupcake liners.
- In a bowl mix the butter and the sugar, add the egg and continue mixing.
- In 2 additions add the flour, baking powder, and International Delight Hazelnut Creamer and mix until the batter is shiny and everything is well incorporated.
- Divide the batter between the 6 cupcake liners and take to the oven.
- Bake for 15 minutes or until done.
- Let them cool until they are no longer hot to the touch
- Whip up the frosting, decorate and top with chopped pistachios
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.