Naked Cupcakes

• 1 1/4 cups confectioners sugar
• 1/2 cup almond flour (see Notes)
• 1/4 cup all purpose flour
• 2 tablespoons cocoa powder
• 1/8 teaspoon salt
• 4 large egg whites, warmed to room temperature
• 1 tablespoon plus 1/4 teaspoon applesauce
• 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, warmed to room temperature
• 6 ounces raspberries, fresh
• Sifter
• Whisk
• Chinois or other fine mesh strainer
• Wire rack
• Cupcake pans

1. Prep:
2. Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the batter.
3. Prepare the batter the night before you plan to bake the cupcakes, so it can chill overnight in the refrigerator.
4. Sift the dry ingredients together.
5. Preheat the oven to 350F.
6. Mix all the dry ingredients (the confectioners sugar, almond flour, all-purpose flour, cocoa powder, and salt) together by hand and sift them into a mixing bowl.
7. Add the egg whites and applesauce to the dry ingredient mixture.
8. Mix well.
9. Heat the butter in a saucepan over medium-high heat until it has thoroughly browned (it should be light caramel in color with dark burnt specks).
10. Using a chinois or other fine mesh strainer, strain the browned butter into the batter.
11. Use a hand whisk to mix until thoroughly combined.
12. Place the batter in the refrigerator and let it cool overnight.
13. Pour the batter into the greased cupcake pans, and place about 5 raspberries in the center of each cupcake.
14. Bake for 20 to 25 minutes at 350F or until the edges of the cupcakes are firm (the center may remain a little jiggly because of the moisture in the raspberries).
15. Cool thoroughly on a wire rack.
16. Store in an airtight box.
17. Based on the Chocolate Financier recipe from the French Pastry School

confectioners sugar, almond flour, flour, cocoa powder, salt, egg whites, applesauce, unsalted butter, raspberries, sifter, whisk, chinois, rack, cupcake pans

Taken from www.cookstr.com/recipes/naked-cupcakes (may not work)