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.
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
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.
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.
BETTER-THAN-SPONGE ALMOND CUPCAKES
I had some left-over ground almonds from making french macaroons but not enough eggs to make an almond cake. By tweaking my faithful quick-and-easy cupcake recipe I created a deliciously moist almond cupcake which I decorated with a simple butter cream icing and scattered almond flour. When presented to my boyfriend (the ultimate foodie), he exclaimed "this is better than sponge!". This recipe makes exactly enough for a 12 cupcake bun tray.
Provided by Jay.bird
Categories Dessert
Time 30m
Yield 12 Cupcakes
Number Of Ingredients 10
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).
Nutrition Facts : Calories 179.7, Fat 12.4, SaturatedFat 5.9, Cholesterol 41.3, Sodium 113.8, Carbohydrate 15.5, Fiber 0.8, Sugar 10.8, Protein 2.7
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