cakepia recipe japanese      
Chocolate Cupcakes with Almonds  
World Traditional Recipe スイス

Swiss style cupcakes. After cooling, spread apricot or strawberry jam on top to keep the cakes moist. You can melt butter in a microwave oven.
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●Preparation Tip

(Photo #1)

(Photo #2)

(Photo #3)

(Photo #4)
Add 40g of the sugar to egg whites and beat until stiff to make meringue. (Photo #1)

Sift together flour and cocoa powder. Fold in the flour mixture to the meringue and blend. (Photo #2)

Mix in diced almonds, 60g of the sugar and melted butter, in that order. (Photo #3)

Blend until well combined. Transfer the batter into aluminum cups. (Photo #4)

Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes. If the surface turns brown but the center is still undone, cover with foil and continue baking.

After cooling, spread apricot jam on top.

Servings per Recipe Calories per Serving Ready In
12 aluminum cups  279kcal 45 minutes
egg whites 80g 
sugar 100g 
cocoa powder 20g 
cake flour 20g 
diced almonds 70g 
butter 20g 
apricot jam  
- Melt butter.
- Divide the sugar into two portions: 40g and 60g.
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