CHERRY CUPCAKE FINANCIERS

1. 1

   Preheat the oven to 200 C.

2. 2

   Brown the butter to a nut brown.

3. 3

   Sift all dry ingredients into a medium bowl and mix well.

4. 4

   (I used an electric mixer).

5. 5

   Add in the egg whites and mix until evenly blended.

6. 6

   Add the hot browned butter and mix it in quickly until the mixture is well mixed.

7. 7

   Pour into prepared cupcake cases almost right to the top.

8. 8

   ( I had a space of about 1/8 of an inch between the edge of the rim and the top of the batter).

9. 9

   Then top with a whole cherry on each with its stem attached.

10. 10

    Put in the oven and bake at 200 C for 10 minutes after which I reduced the temperature to 180 C and baked for about another 15-20 minutes until the cakes were risen, golden brown and cooked firmly in the centre.

11. 11

    Test with a toothpick.

12. 12

    If it comes out clean without anything gooey attached its done.

13. 13

    (You may tent the cakes with a piece of foil if it gets brown too quickly while the centre is not cooked yet).

* Per serving · 4 servings · Values may vary.