FRENCH CUPCAKES WITH VANILLA BUTTER CREAM FROSTING
Timing: 45-50 min.
Portions: about 15 cupcakes
Cupcakes:
• 100 gr butter
• 4 eggs, separated
• 150 gr (2/3 cup) of sugar
• 3 spoons of coconut flour
• 250 ml of milk
• 200 gr (1 ½ cup) of flour
• 2 teaspoons of baking powder
• few drops of vanilla extract
Buttercream frosting:
• 220 gr butter
• 10-15 gr of vanilla sugar
• 3-4 cups of sugar powder (sifted)
• 2 spoons of milk
• some almond extract
• full almonds
1. Whisk melted butter together with sugar and egg yolks in a main bowl. Combine flour with coconut flour and baking powder in a separate bowl and, step by step, add to a main bowl together with a milk. In a separate bowl finally whisk egg whites. Carefully mix in egg whites and vanilla extract. Pour dough into baking cups. Bake in 180 temperature for about 30-35 minutes.
2. When cupcakes are ready, cool them on a wire and prepare the butter-cream: whisk butter (it should be as soft as gelato) with sifted sugar powder, some milk, few drops of almond extract and vanilla sugar. When the cream is smooth, pour it into an icing bag. Use icing bag to decorate cupcakes with a cream and then stick in an almond. Enjoy!
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