Almond Citrus Cupcake Food

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ALMOND CITRUS CUPCAKE



Almond Citrus Cupcake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 21

Nonstick cooking spray, for spraying liners
2 cups cake flour
1 2/3 cups granulated sugar
1 cup almond meal
1 tablespoon baking powder
3/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 egg whites
1 egg
1 cup whole milk
2 tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 lemon
8 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
1 pound confectioners' sugar
2 tablespoons orange zest (from about 1 large orange)
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
Pinch salt

Steps:

  • For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
  • In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
  • Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
  • For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
  • To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.

ALMOND CUPCAKES



Almond Cupcakes image

These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.

Provided by Pikake21

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

3/4 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

Steps:

  • Preheat oven to 375 degrees.
  • Cream butter at medium speed until smooth, add sugar and beat until well.
  • Add two eggs, beat until smooth.
  • Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
  • Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
  • Makes 24 regular size or approx 10 jumbo size.

ALMOND CUPCAKES WITH ORANGE ICING



Almond Cupcakes with Orange Icing image

Categories     Cake     Dessert     Bake     Orange     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup natural almonds (with skin), toasted lightly, cooled, and ground fine in a blender
1 1/4 teaspoons double-acting baking powder
1/3 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1/4 teaspoon almond extract
1/3 cup water
1 cup plus 2 tablespoons confectioners' sugar
1 1/2 tablespoons unsalted butter, softened
1/2 teaspoon freshly grated orange zest
1 tablespoon orange juice

Steps:

  • In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
  • In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes.

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