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!
#Recipe #Peanut #Cupcakes