Almond Cupcakes

"Whether you are planning a wedding or a baby shower or want to make an impression at your next bridge occasion, these almond cupcakes are fablous. But be forewarned: the cupcakes, frosting and sugar-coated almonds are time consuming to make!! IN the recipe that's 1 Tablespoon PLUS 1 teaspoon baking powder!!"
 
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Ready In:
15mins
Ingredients:
21
Yields:
24 cupcakes
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ingredients

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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!! <br> <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. <br> <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 <br> <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.
 
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