For the muffins:
* 300gr butter
* 200gr Borges Almond Flour
* 200gr flour
* 525gr icing sugar
* 630gr egg whites
* 5gr baking powder
For the icing:
* 500gr Butter
* 400gr Syrup (175 gr. water with 225 gr. sugar)
- * Use a piping bag to pipe the icing onto the cupcakes.
Step by StepSieve the almond powder, icing sugar and flour. Mix it with egg whites. Add melted butter at 26ºC. This recipe can take 50 gr. of fruit juice. Fill some muffin tins with the mixture and bake for 12 minutes at 180ºC.
Slowly beat the butter with the syrup stirring continuously until getting a whitish mixture. Food colourings may be added.
Add raisins or some caramel chips to the mixture. Another good option is to add some dark chocolate (75%) chips, so we can benefit from the antioxidant power of cocoa flavonoids.
Chef: Josep Maria Luque · 8cadires.com
Vegan baking is now all the rage! Delicious, healthy cakes without lots of saturated fats or packed …
We all know how hard to is to make chicken and rice soup as delicious as Grandma’s. Everything has…
There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is he…
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.