For 12 cupcakes: 3 tablespoons of Nutella
4 tablespoons milk 2 eggs + 1
white
60 g butter 100 g flour 100 g sugar
ice
60 g caster sugar 1 teaspoon baking
chemical
½ teaspoon vanilla powder
60 g unsalted shelled pistachios
Nutella Mix with milk. In a bowl, mix softened butter with sugar until creamy. Add the eggs, whisking, then the flour mixed with yeast, stirred Nutella and vanilla. Mix well. Pour the batter
in twelve cupcake pans. Cuire15 20 minutes preheated oven at 180 ° C. Cool.
Mix egg white with sugar until a white cream. Doing drips with a fork on the cupcakes, sprinkle with crushed pistachios. Let the icing harden before serving.
4 tablespoons milk 2 eggs + 1
white
60 g butter 100 g flour 100 g sugar
ice
60 g caster sugar 1 teaspoon baking
chemical
½ teaspoon vanilla powder
60 g unsalted shelled pistachios
Nutella Mix with milk. In a bowl, mix softened butter with sugar until creamy. Add the eggs, whisking, then the flour mixed with yeast, stirred Nutella and vanilla. Mix well. Pour the batter
in twelve cupcake pans. Cuire15 20 minutes preheated oven at 180 ° C. Cool.
Mix egg white with sugar until a white cream. Doing drips with a fork on the cupcakes, sprinkle with crushed pistachios. Let the icing harden before serving.
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