For the Kids:
Hazelnut Cupcakes with
2 Christmas Jams
Ingredients for the Cupcakes:
100 gr. Flour
140 gr. Caster Sugar
1 1/2 Teaspoon Baking Soda
Pinch of Salt
40 Grams of Butter at room temperature
120 ml Whole Milk
1 Egg
120 g Hazelnut Cream
Procedure for the Cupcakes:
Heat oven to 170 degrees.
Mix the sifted flour, caster sugar, yeast, salt, and butter in a bowl and beat with rods at low speed until everything is mixed and crumbly.
Pour milk slowly into the above mixture and whisk until well blended. Add the egg and continue beating (Assist with a silicone spatula to collect any remaining on the side of the container). Distribute the mixture into paper molds to half its capacity and put inside the tray cavities.
Cook them in the oven for approximately 20 minutes until done.
Remove from the oven and let them cool for 10 minutes.
Raspberry Jam
Ingredients:
Raspberries
Sugar
Lemon Juice
Cinnamon
Clove
Panela
Orange, Rosemary and Ginger Jam
Ingredients:
Orange shell Sliced
Sugar
Ginger
Vanilla Bean
Panela
Clove
Chopped Rosemary
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