Nutty cupcake with hazelnut glaze
easy
120 mins
120 mins
Ingredients
- 375 g Trail mix (with raisins)
- 500 g Flour
- 250 g Butter or margarine
- 250 g Sugar
- 4 Eggs (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1/8 l Milk
- 1 package Baking Powder
- 1 pinch Salt
- 7-10 Tbsp Fat and breadcrumbs
- 2 (100 g each) Bag of light cake glaze (hazelnut)
Directions
- 1
Separate the nuts from the raisins and chop roughly. Then mix in again. Set 75 g of mixture aside. Mix the remaining mixture with 2 tablespoons of flour. Cream fat and sugar. Add the eggs bit by bit.
- 2
Add lemon zest and milk. Mix the remaining flour, baking powder and salt and stir into the egg mixture. Finally fold in the floury trail mix. Pour into a greased, breadcrumbed ring cake tin (approx. 2 1/2 litres capacity).
- 3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 1 hour. Leave to rest in the pan for approx. 15 minutes. Then turn out onto a cake rack and let it cool down completely. For the icing, place the bags in hot water for approx. 10 minutes.
- 4
Cut off one corner at a time and pour the liquid glaze evenly over the cake. Sprinkle with the remaining nut-raisin mixture and let it dry. Results in about 20 pieces.
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