ALMOND CUPCAKES
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
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 CITRUS CUPCAKE
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 EASTER EGG CUPCAKE
Provided by Food Network Kitchen
Categories dessert
Time 22m
Yield 3 3/4 cups
Number Of Ingredients 24
Steps:
- Frost cupcakes. Sprinkle center with Coconut Grass. Top with the Jordan almonds.
- Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
- Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
- Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes.
- Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
- Whisk the milk and vanilla extract together in a small bowl.
- Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
- Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached (see Cook's Note). A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
- Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.
LITTLE ROSE & ALMOND CUPCAKES
Pretty as a picture, but dead simple. Add a paper flag and these will double as place names or favours at a wedding
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, almonds, baking powder and sugar together in a large bowl. Beat the almond extract and eggs into the yogurt, then tip this into the dry ingredients with the butter. Whisk together until lump-free, then divide between the cases. Bake for 18-22 mins until a skewer poked in comes out clean. Cool on a wire rack. The cakes will freeze for up to 1 month.
- Roll out the marzipan on a surface dusted with a little icing sugar, to about the thickness of a £1 coin. Using a 6cm round biscuit cutter, stamp out 12 circles, re-rolling and stamping trimmings if necessary. Mix enough icing sugar into a cup of water to give a syrupy icing, then brush over backs of the marzipan circles and stick onto cakes.
- Knead a little yellow food colouring into one-quarter of the ready-roll icing, a little pink into another quarter and green into another quarter. Wrap up the green icing and set aside, then repeat step 2 using a 7cm cutter to stamp out 4 circles each from the pink, yellow and white icing, sticking again with syrup.
- Mix enough water into the 100g icing sugar to give a stiff-ish icing. Divide into three, leave one white, and colour the others pink and yellow - make these colours a little darker so the roses stand out. Transfer icing into small food bags, twist tops to seal and snip off just the tiniest tip of one corner on each bag. Pipe spirals on cakes, mixing up the colours. Pinch small bits of the green icing into leaves, marking the vein with a toothpick if you like. Add 1, 2 or 3 leaves to each spiral so it looks like a rose (you can use the syrupy icing to help them stick if you need). The cakes are best eaten within 2 days, and once decorated will keep for 1-2 days in airtight containers.
Nutrition Facts : Calories 488 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 63 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium
ORANGE & ALMOND CUPCAKES
Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet
Provided by Cassie Best
Categories Dessert, Treat
Time 1h55m
Yield Makes 24 cupcakes (enough for 1 bouquet)
Number Of Ingredients 24
Steps:
- Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
- Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
- To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you're using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
- Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish - you can always cover this bit with leaves, so don't worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
- Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.
Nutrition Facts : Calories 428 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
HONEY ALMOND CUPCAKES
I was trying to come up with a cupcake that had lots of flavor without the added sugar that normal cupcakes had, plus using heathier ingredients.
Provided by Serenity6710
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Cake:.
- 1. Preheat oven to 375F degrees.
- 2. Mix oil, honey, almond extract and egg yolk together.
- 3. Add salt, baking powder, flour and milk together.
- 4. Beat egg white until stiff and fold into batter until creamy.
- 5. Pour batter into paper lined cupcake pan.
- 6. Bake for 20 min or until toothpick comes out clean.
- 7. Let cool.
- Topping:.
- 1. Whip cream (I prefer heavy whipping cream).
- 2. Mash your favorite berries.
- 3. Blend berries into whipped cream.
- 4. Add on top of cupcakes.
Nutrition Facts : Calories 133.2, Fat 8.4, SaturatedFat 2, Cholesterol 21.4, Sodium 147.5, Carbohydrate 13, Fiber 1.1, Sugar 4.8, Protein 2.5
ANGEL ALMOND CUPCAKES
Make and share this Angel Almond Cupcakes recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 35m
Yield 30 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix,water and almond extract in large mixing bowl.
- Beat at low speed with mixer until moistened.
- Beat at medium speed for one minute.
- Line medium muffin pans with paper baking cups.
- Fill muffin cups two-thirds full.
- Bake for 20-25 minutes or until golden brown, cracked and dry.
- Remove from muffin pans.
- Cool completely.
- Frost with frosting.
More about "almond cupcakes food"
ALMOND CUPCAKES: FLUFFY, MOIST CUPCAKES W/ ALMOND …
From chelsweets.com
Reviews 102Calories 371 per servingCategory Cupcakes
- Sift 1 ¼ cups flour, 1 cup sugar, 1 ½ tsp baking powder and ½ tsp salt together into a medium sized bowl. Set aside.
- Pour in the ½ cup sour cream, ½ cup water, 1 large egg, ¼ cup vegetable oil, 1 tsp vanilla extract and 1 ½ tsp almond extract into a separate, large bowl and whisk together until combined.
- Fold the dry ingredients into the wet ingredients with a rubber spatula. Mix until the ingredients are just combined and you can’t see any streaks of flour.
ALMOND CUPCAKES | FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Desserts , Quick & Easy , RecipesServings 16Total Time 30 mins
ALMOND CUPCAKES | CANADIAN LIVING
From canadianliving.com
VANILLA ALMOND CUPCAKES - A LATTE FOOD
From alattefood.com
ALMOND FLOUR CUPCAKES - EATING BIRD FOOD
From eatingbirdfood.com
5/5 (18)Total Time 33 minsCategory DessertCalories 226 per serving
ALMOND CAKE DELIVERY IN WARRENTON - ORDER ALMOND CAKE NEAR ME …
From ubereats.com
BEST ALMOND FLOUR MATCHA CUPCAKES - GOOD FOOD BADDIE
From goodfoodbaddie.com
HEALTHY ALMOND CUPCAKES - BALANCE WITH JESS
From balancewithjess.com
ALMOND CUPCAKES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
WARRENTON VA WEDDING CAKES – FLAVORS | HAUTE CAKES PASTRY SHOP
From hautecakespastryshop.com
ALMOND CAKE DELIVERY IN WARRENTON • POSTMATES
From postmates.com
LEMON ALMOND CUPCAKES RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love