Financier Cupcakes with Peanut Butter and Jam
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 194, total fat 13 G., saturated fats 4 G., proteins 4 G., carbohydrates 17 G., fiber 1 G., cholesterol 15 mg, sodium 23 mg, sugar 13 G.
Calories 194, total fat 13 G., saturated fats 4 G., proteins 4 G., carbohydrates 17 G., fiber 1 G., cholesterol 15 mg, sodium 23 mg, sugar 13 G.
These delicate cupcakes are the most sophisticated take on the PB&J sandwich ever! Peanut butter is added to the almond flour batter, along with brown butter, which enhances the nutty flavor of the Financier. Top each cupcake with strawberry jam, garnish with fresh strawberries, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup unsalted butter
- 1/3 cup peanut butter
- 1 and 1/4 cups superfine sugar
- 1/4 cup premium flour
- 2 cups almond flour
- A pinch of salt
- Whites of 6 large eggs
- 5 tbsp. strawberry jam
- 4–5 strawberries, hulled and thinly sliced
- Powdered sugar, for dusting
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Recipes with similar ingredients: almond flour, Peanut butter, strawberry jam, strawberry
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly spray two 12-cup financier or mini muffin tins with cooking spray.
- Melt the butter in a small saucepan over low heat, stirring constantly, until darkened and fragrant, 7–10 minutes. Remove from heat and pour over the peanut butter in a medium heatproof bowl. Stir until smooth. Set aside.
- Combine the sugar, flour, almond flour, and salt in a large bowl. Add the egg whites and mix well until smooth. Add one-third of the almond flour mixture to the peanut butter mixture and mix until smooth, then fold everything into the flour mixture.
- Mix until smooth. Spoon the dough into a pastry bag and pipe it into the prepared molds, spreading it evenly and filling almost to the top.
- Bake until deep golden brown, 18–20 minutes. Remove the cupcakes from the oven and let cool completely.
- Remove the cupcakes from the tins. Top each with 0.5 teaspoon of jam and a strawberry slice. Dust with powdered sugar and serve.
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