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Lourdes

Lourdes Perez

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Recipe

Hazelnut and cocoa cupcakes

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This recipe is made with cocoa and hazelnuts, it is very delicious to taste. Prepare this recipe for hazelnut and cocoa cupcakes.
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Ingredients

30 portions
  • 220 grams butter
  • 220 grams sugar
  • 4 eggs
  • 220 grams flour
  • 50 grams hazelnut, ground
  • 3 tablespoons cocoa powder
  • dough, flexible to decorate

Preparation

Mix the butter.
Add the sugar.
Add the eggs.
Sift together the flour, cocoa and hazelnuts.
Add the dry ingredients to the mixture. Incorporate in an enveloping way.
Fill with molds the molds of ponquecitos and fill with the mixture. Bake at 170 ° C for 20 minutes.

PRESENTATION

This recipe is very divine, and its realization is easy. in this case, decorate them with flexible dough, which is made with glycerin, glucose and nevazúcar. This presentation is made for the anniversary with his girlfriend of my son.

TIPS

You can decorate with butter cream, or mouse or any ornament of your choice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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