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

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.