Better Than Sponge Almond Cupcakes Recipes

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ORANGE-ALMOND CUPCAKES



Orange-Almond Cupcakes image

Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 35m

Yield Makes 18

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2/3 cup sweet orange marmalade
1 cup natural almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large eggs, room temperature
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup cold heavy cream, whipped to medium peaks

Steps:

  • Preheat oven to 350 degrees, with rack in top position. Line 18 muffin-pan cups with paper liners. In a large bowl, using an electric mixer, beat butter, sugar, and 1/3 cup marmalade until pale yellow and fluffy, 4 minutes. In a food processor, process almonds until finely ground. Add flour, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture.
  • With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Beat in vanilla.
  • Fill each muffin cup with cup batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks. Top each with a dollop whipped cream and evenly drizzle with 1/3 cup marmalade.

Nutrition Facts : Calories 237 g, Fat 15 g, Fiber 1 g, Protein 4 g

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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