Egg White and Apricot Cupcakes
Beating the egg whites until they reach stiff peaks is essential for this recipe. Folding the flour and meringue alternately ensures the cake comes out wonderfully soft and fluffy.
Story
Baking these delightful apricot cupcakes is always a rewarding experience. With their wonderfully soft and fluffy texture, they make for a perfect homemade treat to enjoy and share.
Ingredients
low-gluten flour
150g
butter
120g
black sugar
80g
egg whites
4 pieces
dried apricots
40g
Instructions
1
Step 1
Soften butter at room temperature, weigh and prepare the remaining ingredients.
2
Step 2
Add sugar to the butter and beat until pale and fluffy, beat the egg whites until they form a hook when lifted.
3
Step 3
Add the egg white mixture to the butter mixture, sift in the flour and mix well, finally fold in the dried apricots. Pour the batter into the mold, 180 degrees for 30 minutes.
4
Step 4
Insert a toothpick into the center and pull it out; if it is clean with nothing sticking to it, it means it is cooked.
