Bake · 50 min
Vanilla Arequipe Cupcakes
Tender vanilla cupcakes cored and filled with arequipe, then topped with light cream-cheese frosting.
Ingredients
- 100 g almond flour
- 100 g powdered sugar
- 100 g room-temperature egg whites
- 90 g sugar
- 120 g white chocolate
- 90 g arequipe
- 60 ml heavy cream
Method
- Sift almond flour and powdered sugar. Whip whites, gradually add sugar and beat to a firm meringue.
- Fold in dry ingredients until the batter flows in a ribbon. Pipe 3.5 cm rounds and rest until the surface is dry to the touch.
- Bake at 150°C / 300°F for 14–16 minutes and cool completely.
- Heat cream, pour over white chocolate and stir with arequipe. Chill until thick, fill shells and mature the macarons 24 hours in the refrigerator.
Arequipe noteFor consistent macarons, weigh the ingredients; volume measures are far less reliable here.