Almond Cupcakes
- Ready In:
- 15mins
- Ingredients:
- 21
- Yields:
-
24 cupcakes
ingredients
-
CUPCAKES
- 3 1⁄2 cups sifted cake flour
- 1 tablespoon baking powder, plus
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup vanilla-flavored almond milk
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 cup unsalted butter, room temperature
- 1 1⁄3 cups sugar, divided
- 8 large egg whites, room temperature
- 1⁄2 teaspoon cream of tartar
- 1⁄4 cup prepared almond paste, divided by teaspoonfuls and rolled into balls
-
FROSTING
- 5 tablespoons water
- 1⁄4 teaspoon cream of tartar
- 1 1⁄3 cups sugar
- 2 large egg whites, room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
-
SUGAR-COATED ALMONDS
- 3 1⁄2 cups almonds, sliced
- 1 cup sugar
- 2 cups water
directions
-
CUPCAKES:
- Preheat oven to 375°F Place cupcakes liners in a cupcake or muffin pan.
- On a sheet of parchment paper, sift together flour, baking powder, and salt.
- In a small bowl or measuring glass, combine almond milk, vanilla and almond extract.
- In the bowl of a standing mixer, beat butter until creamy. Add 1 cup of the sugar and beat on high speed until fluffy.
- Add flour mixture in 3 parts, alternating with almond milk mixture and beating on low speed after each addition. Transfer mixture to a large bowl.
- Wash the bowl of the standing mixer, drying well to ensure no moisture or grease remain.
- Beat egg whites and cream of tartar in standing mixer until soft peaks form.
- Gradually add remaining 1/3 cup sugar, beating on high speed until peaks are stiff, but not dry.
- Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in large bowl. Then fold in remaining egg white mixture until batter is well combined.
- Fill each cupcake liner haflway with batter and bake for 5 minutes. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled up in balls) atop each cupcake, centered.
- Top with batter so the liner is 2/3 to 3/4 full. Bake until tester comes out clean, 15-18 minutes. Let cool in pan for 10 minutes and move to wire rack to cool completely.
-
FROSTING:
- In a large stainless steel bowl, whisk together all ingredients except vanilla extract.
- Set bowl in a wide, deep skillet filled with about 1-inch of simmering water. Make sure water level is at least as high as the depth of the egg whites in the bowl.
- Beat egg whites on low speed with a handheld mixer until mixture reaches 140F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet or the egg whites may overcook. Beat on high speed for 5 minutes. Remove bowl from skillet and add vanilla extract. Beat on high for 2-3 minutes longer to cool. Use within a few hours. Serve any leftover frosting as a dip for fresh fruit.
-
SUGAR-COATED ALMONDS:
- In an ungreased baking pan, roast almonds in a 375F oven for 20 minutes, turning and stirring halfway through baking time.
- In a large pan bring sugar and water to a boil; add almonds and stir.
- Sugar will chrystallize; keep stirring and then it will caramelize; remove from heat and spread almonds on a baking sheet lined with parchment paper.
- When cool and dry, break up and sprinkle on top of cupcakes. Store any extra almonds in an airtight container.
- They are great for snacking, in popcorn, or as a topping for icecream.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.