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Cupcakes with pine nuts
Italian lemon vanilla cakes with pine nuts.
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Ingredients
Directions
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Beat the eggs in a mixing bowl with a mixer.
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Add the sugar and continue to beat until dissolved and you have a light cream. This takes approx. 5 min.
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Sift the flour and yeast over the bowl and beat through.
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Let the butter melt over very low heat (note: it should not be too hot). Mix the butter through the batter.
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Preheat the oven to 160 ºC.
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Grate half of the yellow skin of the freshly scented lemon. Halve the vanilla pod lengthwise and scrape out the marrow with a knife tip.
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Mix the lemon zest, marrow and half of the pine nuts through the batter. Let stand on the counter for 15 minutes.
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Stir the batter again and distribute it over the molds. Sprinkle with the rest of the pine nuts.
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Bake the cakes in the oven in about 25 minutes until golden brown.
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Allow to cool for 10 minutes and sprinkle with icing sugar.
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Nutrition
485Calories
Sodium28% DV675mg
Fat43% DV28g
Protein20% DV10g
Carbs16% DV48g
Fiber16% DV4g
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