Financier Cupcakes

• 500 g almond powder
• 500 g icing sugar
• 90 g cornstarch
• 450 g egg whites
• 425 g butter
• 60 g honey
• Garnish
• fresh raspberry
• peach halves in syrup (cut small)
• sliced pistachios

1. In a saucepan, boil butter until it turns to a clear, hazel brown colour. Set aside.
2. In a bowl, mix the almond powder, icing sugar and corn starch together.
3. Add in egg whites and mix well using a spatula.
4. Add the hot butter into the batter and mix.
5. Add in the honey.
6. Spoon into small moulds, or any cupcake mould you have. Place a raspberry or a small chunk of peach in the center of each financier. Garnish by sprinkling a few slivers of pistachio.
7. Bake in the oven 180u0b0C until golden brown, about 8 - 15 minutes.
8. Enjoy or keep in a air tight container up to a week.

cornstarch, egg whites, butter, honey, fresh raspberry, peach, pistachios

Taken from www.food.com/recipe/financier-cupcakes-304005 (may not work)