Nutty shortcrust cupcakes combined with forest fruits make for a delicious idea for a sweet weekend afternoon.
Ingredients
- Powdered sugar – 5 g
- Powdered sugar – 80 g
- Fresh mint – 2 g
- Raspberry jam – 200 g
- Butter – 90 g
- Whole wheat flour – 100 g
- Hazelnuts – 80 g
- Blueberries – 50 g
- Eggs – 2 pcs.
Preparation
Step 1: Knead the Shortcrust Dough Mix the flour with ground hazelnuts and powdered sugar. Add softened butter and egg yolks, kneading until you achieve a uniform mass (do not knead the dough too long to prevent it from becoming tough after baking). Wrap the dough in plastic wrap and refrigerate for about 30-45 minutes.
Step 2: Line the Cupcake Molds with Dough Remove the chilled dough from the refrigerator, roll it out to a thickness of 4-5 mm. Cut out circles of dough to fit the size of the molds. Line the molds with the dough, pressing it firmly against the edges. Refrigerate them for about 20 minutes, then transfer to an oven preheated to 180°C (fan-forced) or 190°C (conventional) and bake for 12-14 minutes. The dough should have a golden color.
Step 3: Add the Fruits Remove from the oven, let them cool, and then remove them from the molds. Fill the cooled nutty shortcrust cupcake bases with a spoonful of raspberry jam, then arrange the fruits on top, lightly dust with powdered sugar, and garnish with mint leaves.
