Let’s explore how to create delightful Financier Cupcakes that are sure to impress. With their rich almond flavor and a touch of sweetness, the cupcakes are a treat worth savoring. Plus, the addition of fresh fruit and nuts adds a beautiful finishing touch.
For those with dietary needs, almond powder can be swapped with other nut flours or even gluten-free alternatives, just be aware of the flavor changes. Ensure the butter is of good quality for the best flavor and texture. Always check for allergies, especially with nuts and honey, if you are serving guests.
Muffins & Cupcakes
Financier Cupcakes Recipe
Ingredients
- 500 g almond powder
- 500 g icing sugar
- 90 g cornstarch
- 450 g egg whites
- 425 g butter
- 60 g honey
- fresh raspberry
- peach halves in syrup (cut small)
- sliced pistachios
Instructions
- In a saucepan, boil 425 g of butter until it turns to a clear, hazel brown color, then set aside to cool slightly.
- In a large mixing bowl, combine 500 g of almond powder, 500 g of icing sugar, and 90 g of cornstarch, stirring until evenly mixed.
- Add in 450 g of egg whites and mix well using a spatula until the mixture is smooth and free of lumps.
- Pour the hot butter into the batter while mixing, allowing it to blend seamlessly into the mixture.
- Stir in 60 g of honey, mixing well to incorporate all the flavors.
- Spoon the batter into small molds or any cupcake mold you have, filling them about three-quarters full.
- Press a raspberry or a small chunk of peach from the syrup into the center of each financier to add a fruity surprise.
- Garnish with a sprinkle of sliced pistachios for an added crunch and visual appeal.
- Bake in the oven at 180°C until golden brown, about 8 to 15 minutes, keeping an eye on them as oven times can vary.
- Enjoy your lovely creations, or store them in an airtight container for up to a week.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 2 of 4: