Figolli Cupcakes

24
60 min
20 min
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Ingredients

For the Dough:

  • 2 large eggs
  • 400g granulated sugar
  • 1kg plain flour
  • 2 tsp baking powder
  • 375g Stork
  • 125g lard
  • Zest of 1 lemon

For the Almond Filling:

  • 4 eggs
  • 200g cream cheese
  • 380g sugar
  • 1/4 tsp almond essence
  • Zest of 1 orange
  • 700g pure ground almonds
  • Juice of 1/2 an orange

 

  • Some melted butter for greasing
  • powdered sugar for serving

Method

  1. Start with the dough. In a bowl whisk the eggs, then add the sugar until you get a creamy mixture. Fold in the grated lemon zest and set aside.
  2. In a food processor or a large bowl combine the sifted flur, baking powder, margarine, and lard. Process or crumble with your hands until you get a sandy consistency.
  3. You can substitute the lard with margarine, but it will help to get that flaky doug. It won’t change anything in taste.
  4. Slowly add the sugar/ egg mixture until you get a firm, slgihtly sticky dough.
  5. Add some flour and shape it into a ball. Cut it into two or four portions to make it easier to handle, and wrap it in cling film.
  6. Refrigerate for at least 30 minutes.
  7. In the meantime, prepare the almond filling. Start by sifting the ground almonds to avoid lumps.
  8. In a small bowl whisk the eggs and sugar together.
  9. Then add the almond essence, grated orange zest and juice, and half of the ground almonds. Mix well.
  10. Add the remaining almonds and slowly mix until it gets creamy.
  11. Fold in the cream cheese and set aside.
  12. Grease your cupcake tin with the melted butter.
  13. Gently roll one part of the dough on a floured surface at about 1/2 to 1 cm in thickness. Depends on how thick you like them.
  14. Cut the dough using a cookie cutter slightly bigger then your cupcake size.
  15. Fill your cupcake tine with the dough creating a well. Don’t worry if the dough breaks, it’s very forgiving and easily fixed.
  16. Transfer the almond filling to a piping bag with a large nozzle. You can simply spoon the filling, but the piping bag will give them a nicer texture.
  17. the cupcakes with the filling and bake in a preheated 200°C oven for 18 -20 minutes.
  18. Cool them on a wire rack andinside the tin. Do not remove them from the tin when they are still hot or they will break. Wait for them to cool off completely and simply twist them, and they will come off easily.
  19. Decorate them or simply serve with powdered sugar.

Products used

Stork Baking Spread 500g