Lemon blueberry financiers for National Cupcake Day

Remember earlier this month when I announced that today, February 24th, is Canada’s eighth National Cupcake Day – raising money for SPCAs and Humane Societies across the country? That’s right –  today is all about cupcakes – and raising money to help animals in need all around Canada.

This is my eighth year participating and I’m still a little short of my fundraising goal ( 🙁 ) but am hopeful that this recipe might raise enough funds to get me there.

(want to help out? You can donate to my “online bakeshop” raising money for the Toronto Humane Society here)

Since I can’t host a bake sale today, I’m sharing a recipe you can make yourselves! One cupcake you buy at a bake sale is good but a recipe you can make as many times as you like is even better! I’ll be bringing thee to work today to share with my colleagues (because who doesn’t love a cupcake on a Monday?) and hopefully some of them will donate to the great cause too!

This year, instead of the traditional cupcake route, I’ve chosen to make one of my favourite French tea cakes – financiers – which typically made in a special mold shaped like a gold bar. To make them more appropriate for National Cupcake Day (and for most people who don’t have that special mold!), I’ve used mini muffin tins which work very well because they give you a good crunchy exterior to fluffy interior ratio (v. important!).

These bake up in a flash  so as long as you have almond meal/flour, a mini muffin tin and a a small cookie scoop on hand, you’re roughly 30 minutes away from deliciousness anytime, not just for National Cupcake Day!

Yield: 24

Lemon blueberry financiers

Print

Easy almond tea cakes with a touch of lemon zest and a blueberry!

Prep Time 15 minutes

Cook Time 12 minutes 10 seconds

Total Time 27 minutes 10 seconds

Ingredients

• 1/2 cup (113 g/ 8 tablespoons/ 1 stick) unsalted butter
• 4 large egg whites
• 3/4 cup (150 g) granulated sugar
• zest of 2 lemons (approx 2 tablespoons)
• 1/3 cup (50 g) all-purpose flour
• 1/2 cup (50g) almond flour/ almond meal
• 1/4 teaspoon sea salt
• 24 blueberries
• Icing sugar, to serve

Instructions

1. Pre-heat oven to 400˚F. (If you are using non-stick muffin tins you may not need to but otherwise) generously butter the mini muffin tins.
2. Melt the butter (either in a small pot on the stovetop over
   medium heat or in a glass jug in the microwave for about 1 minutes). Set aside to cool.
3. Beat egg whites until frothy with electric beaters (1-2 minutes
   on high).
4. In a separate bowl, rub the lemon zest into the sugar with your fngertips then whisk in the almond meal and salt.
5. Add the dry ingredients to the wet and use a rubber spatula to gently fold until the dry ingredients are just combined.
6. Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.
7. Divide the batter between the muffin tins. You can do this witha 1 1/2 tablespoon cookie scoop or a small teaspoon. You’ll want to fill each mold so it’s nearly full.
8. Press a blueberry into the middle of each mold.
9. Bake for 10-12 minutes or until the centre is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops. Remove from the muffin pans immediately and allow to cool on wire cooling racks.
10. Sprinkle with icing sugar to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill Super-Fine Natural Almond Flour
• 
  Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
• 
  Norpro Stainless Steel Cookie Scoops, Set of 3

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !