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Categories:
confectioners sugar almond flour flour cocoa powder salt egg whites applesauce unsalted butter raspberries sifter Whisk Chinois rack cupcake pans
Viewed: 27 - Published at: 9 years agoIngredients
- 1 1/4 cups confectioners sugar
- 1/2 cup almond flour (see Notes)
- 1/4 cup all purpose flour
- 2 tablespoons cocoa powder
- 1/8 teaspoon salt
- 4 large egg whites, warmed to room temperature
- 1 tablespoon plus 1/4 teaspoon applesauce
- 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, warmed to room temperature
- 6 ounces raspberries, fresh
- Sifter
- Whisk
- Chinois or other fine mesh strainer
- Wire rack
- Cupcake pans
Method
- Prep:
- Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the batter.
- Prepare the batter the night before you plan to bake the cupcakes, so it can chill overnight in the refrigerator.
- Sift the dry ingredients together.
- Preheat the oven to 350F.
- Mix all the dry ingredients (the confectioners sugar, almond flour, all-purpose flour, cocoa powder, and salt) together by hand and sift them into a mixing bowl.
- Add the egg whites and applesauce to the dry ingredient mixture.
- Mix well.
- Heat the butter in a saucepan over medium-high heat until it has thoroughly browned (it should be light caramel in color with dark burnt specks).
- Using a chinois or other fine mesh strainer, strain the browned butter into the batter.
- Use a hand whisk to mix until thoroughly combined.
- Place the batter in the refrigerator and let it cool overnight.
- Pour the batter into the greased cupcake pans, and place about 5 raspberries in the center of each cupcake.
- Bake for 20 to 25 minutes at 350F or until the edges of the cupcakes are firm (the center may remain a little jiggly because of the moisture in the raspberries).
- Cool thoroughly on a wire rack.
- Store in an airtight box.
- Based on the Chocolate Financier recipe from the French Pastry School
