Monday, May 30, 2011

Almond and Vanilla Cupcakes

I've made these cupcakes once. That was today when I felt like trying out a new baking recipe. And they are AWESOME! They have instantly become my favourite cupcake ever and I HAD to share the recipe instantly.

Almond and Vanilla Cupcakes
Makes 12

135g butter
3/4 cup caster sugar
3 eggs
2 tspn vanilla extract
3/4 cup plain flour
1 1/2 cups almond meal
3 tbsp natural yoghurt
1 1/2 tspn baking powder

Pre-heat your oven to 170C (160C if fan-forced) and line a 12-hole cupcake pan with papers.

In a medium-sized bowl, cream the butter for 2 minutes. Add the sugar in thirds and beat for 2 minutes after each addition. Add the eggs one at a time, beating for 1 minute per egg. Add the vanilla and beat the mixture one last time until it looks pale and fluffy.

Add half of the flour and half of the almond meal and gently stir it into the butter mixture. Add the yoghurt and stir then add the remaining dry ingredients and stir the mixture until everything has combined.

Spoon the mixture into the cupcake papers and bake for 20-25 minutes (or until a skewer inserted comes out cleanly). Remove the cupcakes from the pan and leave them to cool completely on a wire rack.

Make a simple icing (using icing sugar and a splash of water). For something a little different, add 1/8 tspn of violet water, orange blossom water or rose water to the icing. Or, if you'd prefer, ice them with a white chocolate ganache.

Then try not to eat them all at once. ;p


Heavenly Ingredients said...

yum! I've never included almond meal in cupcakes before - but I love that nutty texture. Might have to try a half batch...

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