Better Than Sponge Almond Cupcakes Recipes

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BETTER-THAN-SPONGE ALMOND CUPCAKES



Better-Than-Sponge Almond Cupcakes image

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

75 g ground almonds
50 g plain white flour
1 pinch salt
5 ml baking powder
125 g butter
125 g caster sugar
1 egg
5 ml vanilla extract
2 ml almond essence
125 ml milk

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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