Shortcrust cupcakes combined with forest fruits are a delicious idea for a sweet weekend afternoon.
Ingredients
- icing sugar – 5 g
- icing 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
Preparation
Step 1: Knead the shortcrust dough Mix the flour with ground hazelnuts and icing sugar. Add softened butter and egg yolks and knead until a uniform mass is obtained (do not knead the dough too long to avoid it being too hard 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 molds. Line the molds carefully with the dough so that it fits perfectly to the edges. Chill them in the refrigerator for about 20 minutes, then transfer to an oven preheated to 180°C (convection) or 190°C (without convection) and bake for 12-14 minutes. The dough should be golden brown.
Step 3: Add the fruits Remove from the oven, let cool, and remove from the molds. Fill the cooled nutty shortcrust shells with a spoonful of raspberry jam, then arrange the fruits, sprinkle with icing sugar, and decorate with mint leaves.
