Delicious buttery cupcakes with crunchy nut filling will be the highlight of your home! Be sure to give them a try!
Ingredients:
Shortcrust Pastry:
- Icing sugar: 60 g
- Vanilla sugar: 1 packet
- Eggs: 3
- Butter: 75 g
- Salt: a pinch
- Wheat flour: 130 g
Caramelized Nut Filling:
- Honey: 150 g
- Orange juice: 50 ml
- Mixed nuts: 100 g
Preparation:
Sift the flour and make a well in the center. Add butter, icing sugar, vanilla sugar, egg yolks, and a pinch of salt into the well. Mix all the ingredients with a knife. When the ingredients start to come together, knead the dough by hand (not too long).
Wrap the kneaded dough in plastic wrap and refrigerate for about an hour. Roll out the chilled dough to a thickness of about 3-4 mm. Cut out circles that fit the size of the cupcake molds.
On a pan, sprinkle the crushed nuts (do not crush them too finely). Heat them up. Once the nuts are warm, pour honey and orange juice into the pan. Stir, allowing some of the juice to evaporate. Then, gently caramelize the nuts.
Place the hot caramelized nuts into the prepared cupcake molds with the shortcrust pastry, forming a small mound. Bake in an oven preheated to 160°C (convection) or 170°C (without convection) for 15-16 minutes.
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