Mini Sponge Cakes With Whipped Cream And Peanut Praline

1. 1

   Preheat oven to 350u00b0. Lightly grease a 12-cup muffin pan and line with paper liners. Line a baking tray with parchment paper.

2. 2

   In a stand mixer, whip eggs until frothy. Gradually whisk in sugar then whip until thick and pale and mixture holds its shape. Sift flour and cornstarch together then lightly fold in, followed by butter. Distribute between prepared recesses and bake for 15-20 mins, until sponge springs back when touched lightly.

3. 3

   Loosen edges with a butter knife. Cover a wire rack with a clean tea towel. Invert cupcakes onto prepared rack to cool completely.

4. 4

   To make the peanut praline, sprinkle nuts over prepared baking tray. In a medium saucepan, combine sugar with 1 cup water. Stir over low heat for 2-3 mins, until sugar is dissolved. Bring to boil. Simmer, without stirring, for 10-12 mins, until caramelized. Carefully pour over nuts. Let cool then break into small pieces.

5. 5

   To make the whipped cream, whip cream and vanilla to soft peaks.

6. 6

   Cut cooled cupcakes in 1/2 horizontally. Spread whipped cream over bottom halves then sprinkle with praline. Cover with remaining halves. Spread tops with whipped cream and sprinkle with praline. Dust with powdered sugar.

* Per serving · 4 servings · Values may vary.