Ingredients:
100 grams of Pecan Nuts
150 grams of wheat flour
¼ teaspoon of salt
1 teaspoon ground cinnamon
150 grams of unsalted butter
150 grams of refined sugar
50 grams of brown sugar
1 egg
½ cup of coconut milk tea
1 spoon and ½ (tea) of baking powder
Utensils:
12 cupcake cups
1 large shape
Preparation mode:
Pre-heat the oven at 180 °. Grease the molds well and place them inside the large mold. Put the nuts in the oven and bake for 10 minutes. Let cool and chop well. Sift the flour, baking powder, salt and cinnamon. Beat the butter until creamy, add the sugars and continue beating until a fluffy and clear cream, then add the egg and continue in this order. Lower the speed of the mixer to a minimum and add 1/3 of the flour mixture, add the coconut milk and whisk just to mix. Remove from an electric mixer and add the chopped walnuts. Pour the mixture into a piping bag or ziplock, distribute in the molds and mix well with a spatula. Bake for approximately 20 minutes (test with a toothpick). Wait to cool and unmold.