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Financier Cupcakes

By rainna on May 18, 2008

Photo

Photo by rainna

0 Reviews
  • timer
  • Prep Time: 25 mins
  • Total Time: 40 mins
  • Serves: 8-12, Yield: 48.0 small cupcake size
Photo

Photo by rainna

About This Recipe

"I learnt how to do this today at the Westin Kuala Lumpur. They are very good and moist. You can put any thing on top for garnish, like chocolate, blueberries, or even a Snicker's bite size bar."

Ingredients

    • 500 g almond powder
    • 500 g icing sugar
    • 90 g cornstarch
    • 450 g egg whites
    • 425 g butter
    • 60 g honey

    Garnish

    • fresh raspberry
    • peach halves in syrup ( cut small)
    • sliced pistachios

Directions

  1. In a saucepan, boil butter until it turns to a clear, hazel brown colour. Set aside.
  2. In a bowl, mix the almond powder, icing sugar and corn starch together.
  3. Add in egg whites and mix well using a spatula.
  4. Add the hot butter into the batter and mix.
  5. Add in the honey.
  6. Spoon into small moulds, or any cupcake mould you have. Place a raspberry or a small chunk of peach in the center of each financier. Garnish by sprinkling a few slivers of pistachio.
  7. Bake in the oven 180°C until golden brown, about 8 - 15 minutes.
  8. Enjoy or keep in a air tight container up to a week.
Page 2 of 2 Financier Cupcakes (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (137 g)

Servings Per Recipe: 8

Amount Per Serving
%
Calories 716.6
 
Calories from Fat 386
53%
Amount Per Serving
%
Total Fat 42.9g
66%
Saturated Fat 27.1g
135%
Cholesterol 113.5mg
37%
Sugars 67.7 g
Sodium 399.4mg
16%
Total Carbohydrate 79.1g
26%
Dietary Fiber 0.1g
0%
Sugars 67.7 g
271%
Protein 6.6g
13%

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