Ingredients:
110 g powdered sugar (about 3.9 oz)
15 g flour (about 0.5 oz)
125 g almond flour (or other nuts) (about 4.4 oz)
80 g unsalted butter (about 2.8 oz)
125 g eggs (approximately 2.5 eggs)
50 g candied fruit (about 1.8 oz)
Additional:
200 g powdered sugar (about 7 oz)
35 g orange juice (about 1.2 oz)
Sift the powdered sugar and flour into the bowl of a mixer.
Add the almond flour (you can grind any nuts yourself) and mix well.
Melt the butter and let it cool.
Add the eggs to the flour mixture and blend until smooth, gradually pouring in the melted butter and adding the candied fruit.
Spoon the mixture into small baking molds; you can use paper cupcake liners, filling them almost to the top since the batter doesn’t rise much.
Bake at 160°C (320°F) for about 20 minutes, or until a toothpick comes out clean.
Mix 200 g of powdered sugar with 35 g of orange juice (I used mandarin juice) and glaze the cooled cupcakes.