Eggless Apricot Almond Madeleine

(makes 25 mini cupcakes)

Ingredients (A):

Corn starch 15g

Plain flour 130g

Baking powder 1 tsp

Ingredients (B):

Salt 0.5 tsp

Light brown sugar 65g

Corn Syrup 20g

Melted butter 136g

Milk 120g

Ingredients (C):

Filling = Handful of apricot cut into bits 

Topping = Almond Slivers/Slices/bits

Steps:

1. Mix n sift dry ingredients (A).

2. Mix (B) until sugar is dissolved and well mixed into wet mixture.

3. Add wet mixture from #2 into dry ingredients from #1 and mix well.

4. Keep mixed batter into fridge for at least 30mins to make sure batter is form in thick paste batter.

5. Pipe or scoop into mini cupcake cup.

6. Add Apricot in between batter and top up with Almond bits.

7. Bake at 170 degree for 20 to 30 mins until well cooked and Almond is light brown color.

Note:

1. If using Madeleine mould, sprinkle flour on mould before piping batter.

2. Madeleine taste better the next day of baking.