Hazelnut cupcakes

Now that's hazelnut cupcakes and it has no hazelnuts in it, but if you wish have a bite of the nuts, please feel free to have it in the batter before baking. I dint have it when I baked these little ones. And this oil have been lying in my refrigerator for sometime, had bought this to make home made nutella.So thought of making use of it before it gets spoilt. But yea it was tasty and the cakes have a very nutty flavor in it. As usual I avoided white flour, used brown sugar instead of white sugar and of course it is  butterless. Following is the recipe for the same

Ingredients

1 1/4 cup wheat flour
1/2 cup brown sugar
1/2 tspn baking soda
a pinch of salt
3/4 cup hazel nut oil
1/2 cup butter milk
1 egg
1/2 tspn vanilla extract 
1/2 tspn vinegar/lemon juice
zest of one lemon ( optional)

Preheat oven to 325 degrees F.  Place a rack in the center of the oven.  Line a cupcake pan with 12 cupcake liners and set aside.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.  In another medium bowl, whisk together hazelnut oil, buttermilk, egg, vinegar, vanilla extract and lemon zest.  Add the wet ingredients to the dry ingredients all at once.  Whisk together until just combined and no lumps remain.  Divide between twelve cupcake cups and bake for 18-22 minutes or until a tester inserted in the center of one of the little cakes comes out clean.

let it cool and enjoy!!!