Financier Cupcakes - cooking recipe

Ingredients

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

Preparation

In a saucepan, boil butter until it turns to a clear, hazel brown colour. Set aside.
In a bowl, mix the almond powder, icing sugar and corn starch together.
Add in egg whites and mix well using a spatula.
Add the hot butter into the batter and mix.
Add in the honey.
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.
Bake in the oven 180\u00b0C until golden brown, about 8 - 15 minutes.
Enjoy or keep in a air tight container up to a week.