Use a piping bag to pipe the icing onto the cupcakes.
- For the muffins:
- 300gr butter
- 200gr Borges Almond Flour
- 200gr flour
- 525gr icing sugar
- 630gr egg whites
- 5gr baking powder
- For the icing:
- 500gr Butter
- 400gr Syrup (175 gr. water with 225 gr. sugar)
Step by step
Sieve the almond powder, icing sugar and flour. Mix it with egg whites. Add melted butter at 26ºC. This recipe can take 50 gr. of fruit juice. Fill some muffin tins with the mixture and bake for 12 minutes at 180ºC.
Slowly beat the butter with the syrup stirring continuously until getting a whitish mixture. Food colourings may be added.
Add raisins or some caramel chips to the mixture. Another good option is to add some dark chocolate (75%) chips, so we can benefit from the antioxidant power of cocoa flavonoids.
Chef: Josep Maria Luque · 8cadires.com