Nogada Cupcakes

Name: Nogada Cupcakes
Prep time: 55 min
Cook time: 30 min
Yield: 12
Cuisine: Mexicana
Ingredients: 3/4 cups butter, for the cupcakes; 3/4 cups sugar, for the cupcakes; 3 eggs, for the cupcakes; 1/2 teaspoons vanilla essence, for the cupcakes; 1 1/2 tablespoons sherry, for the cupcakes; 1/2 teaspoons REXAL® baking powder, for the cupcakes; 1 1/2 cups flour, for the cupcakes; 1/2 teaspoons cinnamon powder, for the cupcakes; 1 pinch salt, for the cupcakes; 3/4 cups walnuts, finely chopped, for the cupcakes; 1 cup cream cheese, for the frosting; 3/4 cups butter, for the frosting; 1 cup icing sugar, for the frosting; 1/4 cups walnuts, ground, for the frosting; 2 tablespoons whipping cream, for the frosting; pomegranate, for decoration; walnuts, for decoration

Rexal

The patriotic holidays are just around the corner, so get ready to celebrate with these nogada cupcakes, as they are not only fluffy but also have an irresistible flavor. The best part? They are perfect for a Mexican Night, a fair, or even for selling. Get excited to make these nogada cupcakes!

Did you know? Nogada is a traditional sauce that is poured over chiles en nogada. It is usually made with walnut, goat cheese, sherry, and other ingredients.

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Reviewed by Editorial Team of Kiwilimón

Published: 29-08-2024

Preparation

25 mins

30 mins

Low

In a bowl, mix REXAL® Baking Powder, flour, ground cinnamon, and salt until well combined. Set aside. Use a mixer to cream the butter and sugar until the mixture turns pale. Add the eggs one by one, vanilla, and sherry, continue mixing until well combined. Add the dry ingredients and mix until well integrated. Finally, fold in the walnuts and mix.

Pour the mixture into green cupcake liners placed in a cupcake mold, filling them ¾ full. Bake at 180 °C for 30 minutes. For the frosting: place the cream cheese and butter in a mixing bowl and use the paddle attachment to beat until both are softened. Gradually add the powdered sugar and ground walnut. Finally, fold in the whipping cream and mix until well combined. Decorate the cupcakes with nogada frosting, pomegranate, and walnut.