Recipe: Peanut Cupcakes

Step by step cooking recipe

Form size: 8 x 5 cm. Height 3 cm.

Dry the nuts in a pan and chop with a blender not very finely so that large pieces are beaten in crumbs.

All dough ingredients should be at room temperature.

Beat the softened butter with a mixer until fluffy.

Add sugar, vanilla sugar, salt and beat at high speed until completely combined.

Add one egg at a time and beat each portion until smooth and until the sugar is completely dissolved.

Sift flour and baking powder and quickly knead the dough with a spatula.

Part of the flour is mixed in, add chopped nuts, mix.

Do not knead the dough for a long time so that gluten does not develop, otherwise the muffins will be dense.

Silicone molds do not need to be lubricated with oil (metal grease with a thin layer of butter and sprinkle with flour).

Using 2 spoons, fill the molds with dough, leave 0.5-1 cm to the edge of the mold.

Bake in the oven, preheated to 190 degrees, 25-30 minutes, until golden brown.

Keep in mind that every oven is different, the temperature and cooking time may vary.

We check the readiness with a wooden skewer, it should come out dry.

Remove the cupcakes from the mold, place on a wire rack and let them cool completely.

Sprinkle cooled cupcakes with powdered sugar, if desired. Bon appetit!