almond essence, or hazelnut (cream cheese frosting)
Preparation
30 mins
0 mins
Low
Preheat the oven to 180°C. Prepare the pan with the liners.
Beat the butter with the sugar until it whitens. Add the egg yolks one by one, continuing to beat. Incorporate the flours (previously sifted) and beat until a homogeneous mixture is achieved.
Whip the egg whites until stiff peaks form. Gently fold into the previous mixture.
Separate a couple of tablespoons of batter and add two tablespoons of coffee. Mix well and bake for 10 minutes. Remove from the oven, let cool, and crumble the cake. Mix it with the cheese and form small balls (as the center of the cupcake). Set aside.
Incorporate the essence into the mixture. Place a little batter in the liner, add the ball, and cover with a bit more batter. Bake for 15 minutes or until done. Let cool.
For the Frosting: Cream the cheese with the essence and gradually add the sugar.
Frost and decorate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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