In a bowl, mix the dry ingredients.
Add the liquid ingredients and whisk using a whisk until smooth and creamy, without lumps.
Take silicone cupcake liners and spoon in: at the base 1 tablespoon of batter, add 1 heaping teaspoon of jam, and finally 2 teaspoons of more batter on top for the mini cakes.
Continue this way until all batter is used.
Bake in a preheated static oven at 180°C (356°F) for 20-25 minutes, checking with a toothpick test.
Place a sheet of parchment paper on top.
Silicone cupcake liners
Whisk
Italy, Lombardia
| Energy (kcal) | 217.05 |
| Carbohydrates (g) | 50.22 |
| of which Sugars (g) | 2.06 |
| Fat (g) | 0.57 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 5.03 |
| Fiber (g) | 0.88 |
| Sale (g) | 0.25 |
