Make chiffon cupcakes at the restaurant level at home biscuit. Such a silk biscuit differs from others in the presence of composition of vegetable oil, and its light airy texture achieved by mixing separately beaten yolks and more the number of separately whipped proteins. Since these cupcakes will be without gluten, wheat flour in it will replace ground almonds and tapioca starch. Bake cupcakes in portioned tins and serve warm with a spoon of chocolate ganache. The biscuit turns out great: soft, airy, slightly moist, with a rich taste of almonds and maple syrup. No one will guess that you baked it without муки. 
Time: one час. 15 minutes. Difficulty: easy. Quantity: 8 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chiffon Sponge Cake
- Squirrels 4 large eggs, chilled
- 120 ml. maple syrup
- 70 gr. brown sugar
- 60 ml. vegetable oil
- 3 large egg yolks
- 1 tsp vanilla extract
- 120 gr. ground almonds
- 3 tbsp. l tapioca starch
- 1/4 tsp salt
- Powdered Sugar
Ganache
- 115 gr. dark chocolate
- 120 ml. whipping cream
Recipes with similar ingredients: almond flour, tapioca, maple syrup, brown sugar, dark chocolate, cream, eggs
Recipe preparation:
- Preheat oven to 160 ° C and place on a baking sheet 8 300 ml non-greased ramekins. or other forms for baking.
- Put the egg whites in the bowl of the stationary mixer with the nozzle whisk, or in a large heat-resistant bowl and whisk until foam formation.
- In a saucepan over high heat, heat maple syrup to temperature of 115 ° C (this takes only about 2 minutes). Take off pan from the stove and carefully pour the syrup into proteins, whisking on medium speed (pour the syrup down the side of the bowl to avoid splashing), then increase the speed to maximum and beat the squirrels to strong peaks.
- In a clean bowl, beat brown sugar, butter, egg yolks and vanilla to a thick creamy state. Add ground almonds and tapioca starch, mix well.
- Mix a third of the whipped proteins into the dough, and then as soon as you mix everything, stir in the remaining two-thirds of the proteins. Spill the dough evenly in 6 forms and bake for 25-30 minutes, until the cupcakes spring up when pressed lightly. Flip over frames or molds upside down and cool them for 15 minutes, if served warm.
- Put cupcakes on plates before serving. Serve warm sprinkled with icing sugar, with a spoonful of warm chocolate ganache.
Chocolate ganache
Put chopped chocolate in a bowl. Heat cream, just a little bring to a boil, and then pour them directly onto the chopped chocolate. Let stand for a minute. Using a spatula, mix the mixture, until chocolate dissolves in cream. Ganache can be used as warm as a sauce, or cool to freeze and cook from him fondant for truffles. Ganache can be stored in the refrigerator during the expiration date of the cream, and before Using it, reheat.
