White bean cupcakes with jam

For 12 pieces. Preparation: 20 min. Cooking: 2 h 30 min. Waiting: 12 h.


60 g dry white beans

50 g sugar

100 g butter

45 g of cornstarch

1 tsp. rum

2 large eggs

80 g red fruit jam

20 g icing sugar


Soak the white beans in water for 12 hours. Rinse them in cold water.

Start cooking in 3 times their volume of cold water. Cover to a boil and cook for 2 hours over low heat. Drain them.

Preheat the oven to 170 ° C (th. 5). Heat gently in a bowl, in a bain-marie, the beans with the sugar and the rum.

Mix off the heat and add the butter cut into small pieces so that it melts.

Separate the egg whites from the yolks. Beat the egg whites until stiff. Pour the yolks into the beans, add the cornstarch, the jam and mix. Gently fold in the egg whites.

Pour the dough into small molds and bake for 20 min. Let cool.

Prepare an icing by mixing the icing sugar with a little water. Decorate the cupcakes.

JAM DROP CUPCAKES - The Scran Line (July 2020)

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