Gluten-free cupcakes with a nut cap

1. Mix the ingredients for the dough and make a non-sticky dough. Put it in the fridge for 30 minutes. Meanwhile, grease the metal molds with butter so that the dough can be rolled out well.
2. We tear off pieces from the dough and shape them into balls. Press evenly into molds (also on the sides). Make a hole in the center and put a teaspoon of nut spread or jam.
3. Beat the egg whites until stiff peaks form, to which we add sugar and ground nuts. Place a spoonful of walnut snow on top of each cupcake.
4. Bake in a heated oven at 190°C for 15-20 minutes. Let the baked cupcakes cool for a few minutes and carefully turn them out of the molds.

A good tip:
Cupcakes are even tastier the next day.