Cupcakes with pine nuts

Name: cupcakes with pine nuts
Cook time: 15 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 2 medium sized egg; 100 g granulated sugar; 100 g wheat flour; 1 tl dried yeast 3 bags of 7 g; 100 g unsalted butter or margarine; 1 lemon; 1 vanilla bean; 80 g pine nuts container of 80 g; 2 el icing sugar to pollinate

Italian lemon vanilla cakes with pine nuts.

Ingredients

Kitchen Stuff

4 quiche mold (Ø 10 cm)

Directions

Beat the eggs in a mixing bowl with a mixer.
Add the sugar and continue to beat until dissolved and you have a light cream. This takes approx. 5 min.
Sift the flour and yeast over the bowl and beat through.
Let the butter melt over very low heat (note: it should not be too hot). Mix the butter through the batter.
Preheat the oven to 160 ºC.
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.
Mix the lemon zest, marrow and half of the pine nuts through the batter. Let stand on the counter for 15 minutes.
Stir the batter again and distribute it over the molds. Sprinkle with the rest of the pine nuts.
Bake the cakes in the oven in about 25 minutes until golden brown.
Allow to cool for 10 minutes and sprinkle with icing sugar.