Financier Cupcakes

READY IN: 40mins
SERVES: 8-12




  • In a saucepan, boil butter until it turns to a clear, hazel brown colour. Set aside.
  • In a bowl, mix the almond powder, icing sugar and corn starch together.
  • Add in egg whites and mix well using a spatula.
  • Add the hot butter into the batter and mix.
  • Add in the honey.
  • 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.
  • Bake in the oven 180°C until golden brown, about 8 - 15 minutes.
  • Enjoy or keep in a air tight container up to a week.