Almond cupcake on proteins in the oven

To prepare this delicious homemade cupcake, we will need the following ingredients: egg whites, granulated sugar, wheat flour, butter, almonds and petals, corn starch, baking powder, salt and quite a bit of vegetable oil without smell (to lubricate the form).

60 grams of almonds must be cleaned of the skin. To do this, put the nuts in a bowl, pour boiling water and wait 10 minutes.

During this time, the skin will swell and will move away from the nucenca, and we will only have to get them (it is easily done by pressing two fingers).

Dry the peeled almonds with paper towels or napkins, and then chop into small crumbs. Of course, this can be done with a knife, but the process is quite long, so I advise you to use the blender. Then it is advisable to dry this walnut crumb in a dry pan so that the almonds give a more intense aroma.

We sift 100 grams of wheat flour in a bowl, add 15 grams of corn starch, 1.5 teaspoons of dough baking powder (how to cook it with your own hands see this recipe) and a pinch of salt. Pour the crushed almonds and half of the granulated sugar (100 grams) there.

Mix the mixture thoroughly so that bulk ingredients are evenly distributed throughout the volume.

Pour 180 grams of egg proteins into a battleship for whipping (this is from about six medium -sized chicken eggs). I recommend that you get them out of the refrigerator in advance and let them warm up on the table — so they will be better whipping.

Beat the proteins to a delicate light foam at medium speed, after which we gradually increase the speed to higher than medium and in portions pour the second half of the sugar (100 grams).

Beat egg whites with sugar until a dense, stable and embossed French meringue is obtained. It should be brilliant and snow -white, and when turning the bowl, do not move from the place from the word at all.

Pour a bulk mixture from step 6 into the duty room. We interfere with a spatula (best silicone) with circular folding movements (we work as with biscuit dough).

When there are no dry lumps, add melted and cool butter (90 grams).

With similar movements, we intervene it in a cupcop dough, trying to do it quickly, but delicately, to maintain the volume as much as possible.

The baking dish is well lubricated with vegetable oil without smell (1 tablespoon) and sprinkle with almond petals (30 grams).

We shift the cupcake dough into the shape and level it.

We bake in a preheated oven at 180 degrees for about 30-35 minutes. I use an electric oven and baking this cupcake in the upper niz mode without convection. Be sure to check the willingness of the baking with a wooden skewer, which should leave the thickest piece of dough completely dry. And from experience, I’ll say that a visual sign of the readiness of this particular cupcake is a slight settling of the hat (initially it will be convex, and by readiness it will become even).

We let the finished cups stand in the form of 10-15 minutes, and then we help with a silicone spatula to push the edges of the dough (they stick a little on top) and turn it onto the dish. Completely cool and serve.

A delicate, fluffy, fragrant and pretty sweet almond cupcake on proteins is a simple and tasty home baking. Polynochka, thank you very much for this wonderful order. Prepare for health, friends, and pleasant to you appetite!