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red fruits and almond cupcakes, speculoos spread topping

red fruits and almond cupcakes, speculoos spread topping sistersjunction

we can definitely say, without hesitation, that those cupcakes are our favorites!!

they are so light, so magical! the red fruits bring a slight acid taste, which is offset by the sweetness and richness of the speculoos spread (which, by the way, contains more calories per tbsp than go easy on it!). plus, no egg yolks. you can use those to make whatever egg-yolks-only-recipe, like crème anglaise. and vice versa, those cupcakes are the perfect recipe if you have some egg whites left.


for 6 to 8 cupcakes:

adapted from chocolatetcaetera

for the cakes:

60 g flour

60 g ground almonds (almond powder)

4 egg whites

65 g butter

70 g sugar

red fruits

for the topping:

3-4 tbsp speculoos spread (we used the lotus speculoos spread, the simple one, not the crunchy one).

preheat the oven to 180°C (356F)

melt the butter and leave it to cool.

sift the flour and almond powder (it can be quite long to sift almond powder, so if you can't or if you don't have time just skip this part).

beat the 4 eggs white. when they become frothy, add the sugar gradually (without stopping beating).

add very gently the sifted flour and almond powder, and then the melted and cold butter.

pour the mixture into paper baking cases. add a few red fruits on each case and press them carefully to put them just a bit more inside the mixture.

bake for 20-25 minutes.

leave them to cool completely. decorate each one with speculoos spread using a pastry bag.

piece of advice:

  • if you don't have fresh red fruits, or if it's not the season, you can use frozen fruits. you don't need to defrost them, just put them directly frozen in the baking cases

  • you don't have to use red fruits: you can use only raspberries, or blueberries, etc. depending on your preferences

  • these cupcakes are also perfect as mini-cupcakes you can use for buffets, coffee gourmand or even better, thé gourmand!

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