Hazelnut Heaven Cupcakes
1 cup chocolate almond milk or soy milk
1 teaspoon vinegar or lemon juice
1 cup sugar
1 teaspoon hazelnut extract or 1 tablespoon hazelnut liquor
1 teaspoon vanilla extract (or chocolate if you have it)
2/3 cup flour
1/3 cup hazelnut meal (finely ground hazelnuts)
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon ground flaxseed
1/3 cup canola oil
1 tablespoon corn starch (if batter seems to thin)
Preheat oven to 350 and line muffin pan with 12 liners.
Put almond/soy milk in large bowl and add vinegar, set aside to curdle. Meanwhile, assemble dry ingredients in another bowl, sifting if clumpy. To the milk solution, add sugar, extracts, oil and beat together for 1-2 minutes. Add dry ingredients and mix until relatively smooth.
Fill liners about 2/3 of the way full. Bake for 20 minutes.
Wait until completely cool to frost. Frost with chocolate icing and if desired, add 1 teaspoon of hazelnut extract when beating ingredients together.