Madeleine cakes with Honey Ginger

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Elegant, moist and delicate, these ginger honey muffin cakes are the perfect gift to enjoy over a good cup of coffee. They are easy to make and taste like in a Parisian bakery.

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Madeleine cakes with Honey Ginger

best Madeleine cakes with ginger honey

Preparation: 20 minutes Rest: 1 to 2 hours Baking: 10 to 12 minutes

Ingredients list for French cupcakes

The cupcakes:

  • 2/3 cup (150 g) unsalted butter, diced
  • 3 eggs at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons of honey
  • 1 cup (120 g) all-purpose flour, unfiltered
  • 4 tablespoons (20 g) of grated coconut
  • 1/2 cup (40 g) ground almonds
  • 1 inch (15 g) fresh ginger root, grated
  • 2 teaspoons (8 g) baking powder

The chocolate sauce:

  • 1 cup (240 ml) heavy cream
  • 1 tablespoon of salted butter
  • 8 oz. (220 g) semi-sweet chocolate, chopped

French Madeleine Cakes with Honey Ginger


Cupcakes 1. Heat a small saucepan over medium heat and add the sliced ​​butter, making sure to beat frequently with a wooden spoon to prevent the butter from burning. The melted butter should start to foam slightly and then separate. Watch the butter carefully as slightly golden specks begin to form at the bottom of the pan.

two) Once the butter has colored and has a nutty aroma, remove it from the heat and place it on a cool surface like an owl filled with cold water to help prevent the butter from overcooking. Filter through a fine mesh strainer to discard the lactose and keep only the clarified butter (also known as ghee). If you don't have a fine enough strainer, simply rub the surface with a spoon to remove the lactose. Set aside to cool

3) Combine flour, baking powder, grated coconut, and ground almonds in medium bowl, whisking together. Set aside.

4) Beat the eggs, sugar, ginger and honey with an electric mixer or by hand. This should take about 5 minutes, the mixture should increase in volume and turn pale.

5) Sift the flour and baking powder over the egg, sugar and honey mixture. Gently fold with a rubber spatula until combined. Finish by folding the clarified butter and blend until smooth.

7) Cover the dough and refrigerate for about 1-2 hours or until completely cold.

8) Meanwhile, preheat oven to 400 ° F (200 ° C). Generously butter and sprinkle the cupcake with flour. Place the dough in each cavity, filling approximately 2/3 of the way because the cupcake will swell.

9) Bake for about 10-12 minutes until the edges are golden brown and the center of the muffins forms a small bump. Transfer the skillet to a cooling rack before unmolding. You can sprinkle the muffins with powdered sugar just before serving.

The classic French Madeleine cakes with ginger honey

Chocolate sauceone) Melt the thick cream butter in a medium saucepan over medium heat. Watch out and stir occasionally with a wooden spoon.

two) Add chocolate and mix until melted and smooth. Be sure to use a wooden spoon as the metal doesn't work well with chocolate. Remove from the heat and cool to room temperature.

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