Brown Buttered Nut Cupcakes

1. 1

   Preheat oven to 375F Line 48 mini-cupcake tins with baking papers or grease and flour them.

2. 2

   In a large saucepan, melt the butter over medium-high heat.

3. 3

   When the butter begins to brown and gives off a nutty aroma, 7-10 minutes, transfer the brown butter to a heatproof bowl to stop the cooking.

4. 4

   Mix hazelnut flour, powder sugar and flour together in a bowl.

5. 5

   Set aside.

6. 6

   In the bowl of an electric mixer, beat the egg whites until frothy.

7. 7

   Add the flour mixture and whisk until combined.

8. 8

   Whisk in the brown butter and the honey.

9. 9

   Refrigerate at least 1 hour.

10. 10

    Fill each baking cup 3/4 full.

11. 11

    Bake about 18 minutes until golden brown.

No additional tips available.