Ingredients:
110 g powdered sugar (about 3.9 oz)
15 g all-purpose flour (about 0.5 oz)
125 g almond flour (or grind other nuts yourself) (about 4.4 oz)
80 g unsalted butter (about 2.8 oz)
125 g eggs (about 2½ eggs)
50 g candied fruit (about 1.8 oz)
For the glaze:
200 g powdered sugar (about 7 oz)
35 g orange juice (about 1.2 oz)
Sift the powdered sugar and flour into a mixer bowl.
Add the almond flour (or grind other nuts yourself) and mix well.
Melt the butter and let it cool.
Add the eggs to the flour mixture and beat until smooth, gradually pouring in the melted butter and folding in the candied fruit.
Spoon the batter into small baking molds; use paper cupcake liners and fill them almost to the top, since the batter won’t rise much.
Bake at 160°C (320°F) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Mix 200 g powdered sugar with 35 g orange juice (I used mandarin juice) to make the glaze, then brush it over the cooled cupcakes.
