Raspberry and hazelnut cupcakes

Wonderful soft and fragrant cupcakes with fresh raspberries and nuts. Cupcakes are tender, slightly moist inside thanks to raspberries and very fragrant. Instead of hazelnuts, you can use other nuts - walnuts, cashews or almonds.

Irisha

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

180

Butter (room temperature)

100

Chicken eggs

Yogurt (without additives or sour cream)

100

Raspberry

100

Hazelnuts

100

Sugar

150

Baking powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 33 % 20 g

Carbohydrates 56 % 34 g

323 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 45 min

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Softened butter, sugar and yogurt whisk until smooth and until the sugar dissolves.
Add 3 eggs one at a time, beating thoroughly after each.
Sift the flour with baking powder and add parts to the oil mixture, mixing well.
Add ground nuts.
We put part of the dough into the prepared molds, put raspberries on top of the dough and close with the remaining dough.
We send our cupcakes to the preheated oven to 170C, bake for about 30 minutes.
Let it cool down and serve it to tea! Enjoy your meal!