Another August 17th has arrived and it is time to introduce a new version of our cake 1708! 🙂 Some of you may already know, today our mother Eva’s birthday would celebrate her birthday. Every year, we used to prepared her favorite cake and of course we wanted to continue the tradition.

Today, we’re proposing the cupcakes 1708: the cupcake version of the 1708 cake, easy, tiny, and above all delicious!

A couple of weeks ago, we found this beautiful pictures at the house of our grandmother Lella… Just to be clear, we did not cook that lovely goat! 😀

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If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.

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Stampa

Cupcakes 1708

Cuisine Vegetarian

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings 12 cupcakes

Difficulty

Ingredients

For the dough

• 150 g of flour
• 50 g of Manitoba flour
• 175 g of caster sugar
• 250 ml of milk
• 2 eggs
• 60 g of butter
• 125 g of finely chopped hazelnuts
• salt
• baking powder

For the filling

• raspberry jam

For the frosting

• 200 g of gianduja chocolate
• 250 g of Philadelphia cheese
• 40 g of icing sugar

Instructions

For the dough

1. Sift flour with baking powder and add sugar, hazelnuts and salt.
2. Melt the butter and add milk and eggs.
3. Mix well the two mixtures and distribute in 12 muffin moulds.
4. Bake at 180° for 25-30 minutes.

For the filling

1. Once the muffins have cooled, cut the top of each of them using a sharp knife... But not cut your fingers!
2. Dig a small nest inside the cake and fill with jam. Cover with the hat you previously cut :).

For the frosting

1. Gently melt the chocolate in a double boiler or in the microwave, but do not heat it too much. Just make it fluid.
2. Add Philadelphia cheese and icing sugar to the chocolate.
3. Whisk vigorously a few minutes, then, with a piping bag decorate the top of each cupcake.