Ady Greatsword Empire Kitchen Recipes
Pierre Hermé's Ispahan Cupcakes
Adapted from Le livre des fours secs et moelleux de Pierre Hermé
Ingredients
85g unsalted butter
60g icing sugar
85g almond meal/flour/powder
35g egg yolk (about 1.5 egg)
20g whole egg
15g milk
3g rose essence
45g cake flour
45g egg white (about 1.5 egg)
20g castor sugar
25g raspberries
Method
Cream butter until fluffy. Add the icing sugar and ground almonds together, mixing until well combined.
Add in the egg yolk, followed by the whole egg.
Add the rose essence into the milk, and add red coloring if desired. Add this milk mixture into the butter mixture above, combining well.
In a clean mixing bowl, beat the egg whites until foamy. Add the castor sugar and continue beating the egg whites until stiff peaks are achieved.
Add a third of the stiff egg whites into the milk-butter mixture to lighten. Then, fold in the remaining egg white until no white streaks are left.
Pour the batter into your prepared pans. Pour until the pan is half full, before adding the raspberries in the centre and filling the pan to about 80% full.
Place the rack at the middle tier and bake in a preheated oven at 160°C for about 45 minutes for the cake or 20 minutes for cupcakes. When the top turns a light golden brown and a cake tester comes out clean, the cake is done.
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