I wanted to make use of walnuts and invented these cupcakes! They turned out great!
Tangerine slices cooked in sugar water make this muffins extra juicy and delicious. Cornflour brings amazing taste combined with walnuts.
Ingredients:
butter 150 g
powdered sugar 140 g
cornflour 30 g
3 eggs
100 g flour
230 ml water
180 g sugar
12 tangerine slices
100 g walnut
1. In a large bowl beat together eggs, room temperature butter, powdered sugar, flour and cornflour.
2. Pour batter into cupcake liners and bake at 180 °C for 15 minutes.
3. In the meantime dissolve sugar in hot water, add tangerines and simmer gently for 20 minutes. Flip them over and cook for 30 minutes more. Take them out from the syrup to cool down.
4. Add grated walnuts to the syrup and cook for 5 minutes.
5. Spread the batter onto cupcakes and wait it to cool down.
6. Place tangerine slices on top.