Gluten-free cupcakes with ganache

Ingredients:

Chiffon sponge cake

• Whites of 4 large eggs, chilled
• 120 ml. maple syrup
• 70 gr. brown sugar
• 60 ml vegetable oil
• 3 large egg yolks
• 1 tsp vanilla extract
• 120 g of ground almonds
• 3 tablespoons tapioca starch
• 1/4 teaspoon salt
• Powdered sugar for sprinkling

Ganache

• 115 g dark chocolate
• 120 ml whipping cream

Preparation:

1. Preheat oven to 160°C and line a baking sheet with 8 ungreased 300ml ramekins or other suitable baking dishes.
2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in a large heatproof bowl, and beat until foamy.
3. In a saucepan over high heat, heat the maple syrup to 115°C (230°F) (this will only take about 2 minutes). Remove the saucepan from the heat and carefully pour the syrup into the whites, beating on medium speed (pour the syrup down the side of the bowl to avoid splashing). Then increase the speed to high and beat the whites until stiff peaks form.
4. In a clean bowl, beat the brown sugar, butter, egg yolks, and vanilla until thick and creamy. Add the ground almonds and tapioca starch and mix well.
5. Fold one-third of the beaten egg whites into the batter, then, once combined, fold in the remaining two-thirds of the egg whites. Divide the batter evenly among 6 cupcake pans and bake for 25-30 minutes, until the cupcakes spring back when lightly pressed. Turn the ramekins or cupcake pans upside down and cool for 15 minutes if serving warm.
6. Before serving, transfer the cupcakes to plates. Serve warm, dusted with powdered sugar, with a dollop of warm chocolate ganache.
   
   

   Chocolate ganache

   
   Place chopped chocolate in a bowl.
   
   Heat the cream until just above the boil, then pour it directly over the chopped chocolate. Let it sit for a minute.
   
   Using a spatula, stir the mixture until the chocolate has melted into the cream. The ganache can be used warm as a sauce, or cooled to set and used as a fondant. truffles. The ganache can be stored in the refrigerator for the same period as the cream, and reheated before using..