Better Than Sponge Almond Cupcakes Food

ALMOND CUPCAKES

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.

BETTER-THAN-SPONGE ALMOND CUPCAKES

Steps:

• Cream together the butter and sugar until white and fluffy.
• Add egg and beat well.
• Sift together flours, baking powder and salt.
• Mix milk with vanilla extract and almond essence.
• Mix in the flour and milk alternatively into the egg, starting and ending with the flour.
• Fill 12 paper cupcake cases.
• Bake at 180°C until golden and the cakes are springy.
• Transfer to a wire wrack to cool and ice with plain butter icing (icing sugar, butter and hot water to make a smooth and fluffy icing).

ORANGE & ALMOND CUPCAKES

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.