Buckwheat Flour Cupcakes

Preheat the oven to 160°C.

Whip the butter until fluffy.

Add sugar and mix until light and fluffy.

Add 3 egg yolks and 1 teaspoon of vanilla extract, mix well.

Combine 125 grams of buckwheat flour and ground almonds, then add to the mixture and whisk together.

Grate half an apple and add it to the mixture, mixing until combined.

Whisk the 3 egg whites until they form soft peaks.

Gently fold the whipped egg whites into the batter to maintain fluffiness.

Grease a muffin or cupcake tin with butter.

Scoop the batter into the greased tin using a small ice cream scoop.

Bake in the oven for 20 minutes, then check with a skewer for doneness.

Let the cupcakes cool for at least 1 to 2 hours before decorating.

Carve out a circle on top of each cupcake to create a dome, then cut the dome in half to make wings.

Scoop out 1/2 teaspoon of raspberry jam into the center of one cupcake, then insert the dome wings into the jam.

Repeat the process with orange marmalade and chocolate spread, or Nutella, as desired.

Dust the finished cupcakes with powdered sugar.

Equipment Needed

Spice Level:

Dietary

Allergens