Nutcupcakes with lime cream and figs
Cooking Time45 m
Ingredients8
DifficultyMedium
These small gluten-free cupcakes are filled with almonds and nuts, and fit nicely when it’s time for advent fish. They are easy to swing together and get a horrific top of the lime cream that breaks off fine against the nutty. As the last detail, you put on a red fig cleft.
Categories
Coffee BreakYields
8PiecesCooking Methods
Baka
Ingredients
- Step: 150 g scaled almond
- Step: 250 g all the hazelnuts
- Step: 3100 g almond mass
- Step: 41 pc eggs
- Step: 5250 g mascarpone
- Step: 6the scale of 1 lime
- Step: 71 msk florence
- Step: 82 pc fresh figs
Instructions
- Step: 1Put the oven at 175°C.
- Step: 2Mix the nuts roughly in a food processor. Ride the almond mass roughly.
- Step: 3View the egg and mix with the nut hack and almond mass. Click out the batter in small muffin shapes.
- Step: 4Cream in the oven for about 15 minutes. Let them cool.
- Step: 5View the mascarponent. Remove the shell of the lime and pipe in it and the floral sugar in the mascarponene.
- Step: 6Cut the figs in divides.
- Step: 7Sprite or click on the mascarponen on the cookies and place figs and serve.
Näring
| Calories | 274kcal |
|---|---|
| Carbohydrates | 11g |
| Fat | 23g |
| Protein | 6g |
| Serving Size | 8pc |
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