Brown Butter Apple Blueberry Minicakes Recipe

Name: Brown Butter Apple Blueberry Minicakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 3/4 cup unsalted butter, cut into small pieces; 1 1/2 cups icing or powder sugar; 1 cup almond meal; 1/4 cup self raising or cake flour; 5 egg whites; 1 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; 2 medium Granny Smith apples, peeled, cored and sliced; For the cinnamon sugar; 2 tablespoons granulated sugar; 1 tablespoon brown sugar; 11/2 teaspoon ground cinnamon; Icing sugar for dusting

Servings: persons

For the cake
3/4 cup unsalted butter, cut into small pieces
1 1/2 cups icing or powder sugar
1 cup almond meal
1/4 cup self raising or cake flour
5 egg whites
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup fresh or frozen blueberries
2 medium Granny Smith apples, peeled, cored and sliced
For the cinnamon sugar
2 tablespoons granulated sugar
1 tablespoon brown sugar
11/2 teaspoon ground cinnamon
Icing sugar for dusting

1
["Preheat oven to 180 C/ 350 F. Grease six round 5"" inch tart molds
2
For the cinnamon sugar, combine the ingredients in a small bowl and set aside", "Melt the unsalted butter in a small saucepan over medium-low heat. Simmer, swirling the pan occasionally, for 4 to 5 minutes or until light golden. Remove from heat and strain in case there are traces of solid browned butter. Set aside for 15 minutes to cool.", "Whisk the egg whites in a small bowl just to break them up. Add the almond and vanilla extract. Sift the icing sugar and flour into a large bowl. Stir in the almond meal. Make a well in the centre. Gradually add the egg whites, stirring constantly with a metal whisk until combined. Add the brown butter and stir until well combined.", "Divide the batter spooning it into each mold, garnish with the apples and blueberries on top and sprinkle with cinnamon sugar", "Bake the mini cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pans for 10 minutes. Unmold and turn onto a wire rack to cool completely. Dust with icing sugar. Serve."]

1260

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cake, 3/4 cup unsalted butter, cut into small pieces, 1 1/2 cups icing or powder sugar, 1 cup almond meal, and more.

Yes, Brown Butter Apple Blueberry Minicakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Butter Apple Blueberry Minicakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions