Financier Cupcakes with Peanut Butter and Jam

Ingredients:

• 3/4 cup unsalted butter
• 1/3 cup peanut butter
• 1 and 1/4 cups superfine sugar
• 1/4 cup premium flour
• 2 cups almond flour
• A pinch of salt
• Whites of 6 large eggs
• 5 tbsp. strawberry jam
• 4–5 strawberries, hulled and thinly sliced
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 350°F (175°C). Lightly spray two 12-cup financier or mini muffin tins with cooking spray.
2. Melt the butter in a small saucepan over low heat, stirring constantly, until darkened and fragrant, 7–10 minutes. Remove from heat and pour over the peanut butter in a medium heatproof bowl. Stir until smooth. Set aside.
3. Combine the sugar, flour, almond flour, and salt in a large bowl. Add the egg whites and mix well until smooth. Add one-third of the almond flour mixture to the peanut butter mixture and mix until smooth, then fold everything into the flour mixture.
4. Mix until smooth. Spoon the dough into a pastry bag and pipe it into the prepared molds, spreading it evenly and filling almost to the top.
5. Bake until deep golden brown, 18–20 minutes. Remove the cupcakes from the oven and let cool completely.
6. Remove the cupcakes from the tins. Top each with 0.5 teaspoon of jam and a strawberry slice. Dust with powdered sugar and serve.