FOR 12 MADELEINES + 6 MUFFINS:
▪️125g of flour
▪️5g chemical yeast
▪️135g of salted butter
▪️pinch of salt
▪️2 teaspoons lemon zest
▪️1 teaspoon bourbon vanilla paste
▪️140g of organic brown sugar
▪️3 organic M eggs
▪️2 teaspoons of liquid honey
▪️3 drops of bitter almond extract
▪️1 Tablespoon of vegetable oil
▪️50ml semi-skimmed milk
Melt the butter in the microwave on low power. Reserve it. In the bowl of a kitchen robot, put the sugar, the vanilla, the zest, the salt, the eggs. Beat well with a few rods.
Add honey, oil, almond extract, flour and yeast, beat again. Finally add the milk and melted butter and beat everything well until you get a homogeneous mass. Pour it into a salad bowl, film skin and refrigerate for 24 hours.
Preheat the oven to 180ºC and spread the muffin tin (12) with butter. Fill the cavities 90% with the very cold dough, just before baking for 14’30 min or until the cupcakes are golden. While they are baking, fill 6 muffin tins with the rest of the batter, put them in the fridge while you wait. Remove the cupcakes from the oven before placing the cupcakes for 16’30-17 minutes.
They are ready!