Almond Cupcakes

Almond Cupcakes #cupcakesrecipes

These Almond Cupcakes come with a surprise on top: an almond fudge ball (almond brigadeiro).

Ingredients

Almond Cupcakes

  • 1 1/4 cups all-purpose flour 159 grams, 5.6 oz
  • 1/2 cup almond flour 48 grams, 1.6 oz
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 3/4 cups granulated sugar 150 grams, 5.3 oz.
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup buttermilk

Almond Cream Cheese Frosting

  • 1/2 cup cream cheese softened (113 grams, 4 oz)
  • 6 tablespoons unsalted butter softened (85 grams, 3 oz)
  • 3 cups powdered sugar 382 grams, 13.5 oz
  • 1 cup almond flour 96 grams, 3.3 oz
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Almond Fudge

  • 1 can condensed milk 396 grams, 14 oz
  • 1/4 cup almond flour 24 grams, 0.8 oz
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract
  • 1 cup crushed almonds or finely chopped

Instructions

Almond Cupcakes

  1. Pre-heat oven to 350F.
  2. Sift all-purpose flour, almond flour, baking powder, baking soda and salt together. Set aside.
  3. Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
  4. Add sugar and whisk for about 1 minute. You can use a mixer to do this, or simply a whisk. I usually go with just a whisk.
  5. Add vanilla and almond extract.
  6. Add half of the flour, whisk briefly until just combined.
  7. Full instructions visit @piesandtacos

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