Serves: 12 cupcakes Difficulty ': Easy Preparation time: 1 0ra and 20 minutes INGREDIENTS 300g. 140g of flour. butter 6 eggs 4 tablespoons of honey 150gr. 60g walnuts. raisins 1 teaspoon saffron 1 cup Brandy 1 / 2 packet of baking powder 1 bag of vanilla sugar salt ------------------------- - Procedure Soak the raisins in a bowl with a little warm water.
Work the butter in a bowl vigorously for about 15 minutes with a flexible hose, then add one at a time, the egg yolks and honey always continue to beat. United squeezed raisins, chopped walnuts and egg whites steadfast in spoonfuls, a pinch of salt. Finally add the flour mixed with yeast to rain down from making a sieve.
Supplemented with saffron dissolved in the brandy, stir several 'times the mixture and divide it into molds, round 8cm. in diameter, greased and floured. Purée them in a preheated oven at 160 degrees and cook for 45 minutes. Make sure they are cooked inside also introducing a toothpick in the center of the cake and making sure it comes out dry.
Remove the cakes from the oven and the mold cake on a wire rack, let cool to room temperature. Sprinkle with vanilla sugar and place the cakes in a dry place in a large tin box, which will keep for a week. TIP If you like the cakes more 'crisp, you can halve the amount of white flour and add an equal portion of cornmeal.
Saffron is used to give a special flavor to these cakes, but if it is not 'you like you can not always put it. 
Work the butter in a bowl vigorously for about 15 minutes with a flexible hose, then add one at a time, the egg yolks and honey always continue to beat. United squeezed raisins, chopped walnuts and egg whites steadfast in spoonfuls, a pinch of salt. Finally add the flour mixed with yeast to rain down from making a sieve.
Supplemented with saffron dissolved in the brandy, stir several 'times the mixture and divide it into molds, round 8cm. in diameter, greased and floured. Purée them in a preheated oven at 160 degrees and cook for 45 minutes. Make sure they are cooked inside also introducing a toothpick in the center of the cake and making sure it comes out dry.
Remove the cakes from the oven and the mold cake on a wire rack, let cool to room temperature. Sprinkle with vanilla sugar and place the cakes in a dry place in a large tin box, which will keep for a week. TIP If you like the cakes more 'crisp, you can halve the amount of white flour and add an equal portion of cornmeal.
Saffron is used to give a special flavor to these cakes, but if it is not 'you like you can not always put it.
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