Raisin Nut Cupcakes

Rating: 3.8776 / 5.00 (49 Votes)

Total time: 45 min


For tuning:

For the chocolate glaze:


Beat egg whites with sugar until stiff. Fold in nuts and raisins with a wooden spoon. Pour the mixture into a piping bag and pipe out small doughnuts with a smooth nozzle onto a prepared baking tray. Bake in the preheated oven at approx. 175 °C for 10 to 12 minutes until light brown. Dip the cooled gupferl in chocolate glaze.Chocolate glaze:Melt the chocolate glaze over a bain-marie or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.

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