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1
Prep:
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Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the batter.
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Prepare the batter the night before you plan to bake the cupcakes, so it can chill overnight in the refrigerator.
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Sift the dry ingredients together.
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Preheat the oven to 350F.
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Mix all the dry ingredients (the confectioners sugar, almond flour, all-purpose flour, cocoa powder, and salt) together by hand and sift them into a mixing bowl.
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Add the egg whites and applesauce to the dry ingredient mixture.
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Mix well.
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Heat the butter in a saucepan over medium-high heat until it has thoroughly browned (it should be light caramel in color with dark burnt specks).
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Using a chinois or other fine mesh strainer, strain the browned butter into the batter.
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Use a hand whisk to mix until thoroughly combined.
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Place the batter in the refrigerator and let it cool overnight.
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Pour the batter into the greased cupcake pans, and place about 5 raspberries in the center of each cupcake.
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Bake for 20 to 25 minutes at 350F or until the edges of the cupcakes are firm (the center may remain a little jiggly because of the moisture in the raspberries).
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Cool thoroughly on a wire rack.
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Store in an airtight box.
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Based on the Chocolate Financier recipe from the French Pastry School
