Dilmah Exceptional Italian Almond Cupcakes Recipes

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ITALIAN CREAM CUPCAKES



Italian Cream Cupcakes image

I just got my hands on this recipe from a friend. I haven't tried them yet, but supposed to be yummy.

Provided by KandB

Categories     Dessert

Time 1h55m

Yield 24 cupcakes

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups sugar
1 1/2 cups unsalted butter, softened (1 1/2 c)
6 eggs, separated
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups sweetened flaked coconut, toasted
1 cup hazelnuts, toasted, skinned, chopped
16 ounces cream cheese, softened
1 1/2 cups unsalted butter, softened (1 1/ c)
3 tablespoons hazelnut syrup
3 tablespoons heavy cream
1 lb powdered sugar, sifted

Steps:

  • Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
  • Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
  • cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.
  • Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.
  • Icing:.
  • Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake.
  • Garnish with shredded coconut and hazelnuts.

Nutrition Facts : Calories 566.5, Fat 37.8, SaturatedFat 21.8, Cholesterol 131.3, Sodium 204.1, Carbohydrate 53.6, Fiber 1.3, Sugar 40, Protein 6

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

HONEY ALMOND CUPCAKES



Honey Almond Cupcakes image

I was trying to come up with a cupcake that had lots of flavor without the added sugar that normal cupcakes had, plus using heathier ingredients.

Provided by Serenity6710

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 10

1/3 cup oil (soybean oil)
3 tablespoons honey (farm honey)
1 teaspoon almond extract
1 egg (separated)
1/2 teaspoon salt
1 cup whole wheat flour
1 teaspoon baking powder
3/4 cup milk
1 cup whipped cream
1/4 cup berries

Steps:

  • Cake:.
  • 1. Preheat oven to 375F degrees.
  • 2. Mix oil, honey, almond extract and egg yolk together.
  • 3. Add salt, baking powder, flour and milk together.
  • 4. Beat egg white until stiff and fold into batter until creamy.
  • 5. Pour batter into paper lined cupcake pan.
  • 6. Bake for 20 min or until toothpick comes out clean.
  • 7. Let cool.
  • Topping:.
  • 1. Whip cream (I prefer heavy whipping cream).
  • 2. Mash your favorite berries.
  • 3. Blend berries into whipped cream.
  • 4. Add on top of cupcakes.

Nutrition Facts : Calories 133.2, Fat 8.4, SaturatedFat 2, Cholesterol 21.4, Sodium 147.5, Carbohydrate 13, Fiber 1.1, Sugar 4.8, Protein 2.5

ALMOND CUPCAKES



Almond Cupcakes image

These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.

Provided by Pikake21

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

3/4 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

Steps:

  • Preheat oven to 375 degrees.
  • Cream butter at medium speed until smooth, add sugar and beat until well.
  • Add two eggs, beat until smooth.
  • Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
  • Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
  • Makes 24 regular size or approx 10 jumbo size.

ANGEL ALMOND CUPCAKES



Angel Almond Cupcakes image

Make and share this Angel Almond Cupcakes recipe from Food.com.

Provided by Monkeygirl1628

Categories     Dessert

Time 35m

Yield 30 cupcakes

Number Of Ingredients 4

1 package duncan hines angel food cake mix
1 1/4 cups water
2 teaspoons almond extract
1 container duncan hines wild cherry vanilla frosting

Steps:

  • Preheat oven to 350 degrees F.
  • Combine cake mix,water and almond extract in large mixing bowl.
  • Beat at low speed with mixer until moistened.
  • Beat at medium speed for one minute.
  • Line medium muffin pans with paper baking cups.
  • Fill muffin cups two-thirds full.
  • Bake for 20-25 minutes or until golden brown, cracked and dry.
  • Remove from muffin pans.
  • Cool completely.
  • Frost with frosting.

LEMON ALMOND CUPCAKES



Lemon Almond Cupcakes image

Recipe courtesy of Odense Recipe Club. The old fashion cupcake has become the newest rage! The tart taste of lemon combined with the sweet, richness of Almond Paste make a super moist and flavor-filled cupcake. They are perfect for any picnic or party. Optional glaze: Mix until smooth, 1 cup confectioner's sugar with 5 teaspoons lemon juice and 1/2 teaspoon grated lemon rind.

Provided by seahorse73

Categories     Dessert

Time 40m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 10

7 ounces almond paste, grated (this is 1 box)
1 cup sugar
3 eggs, room temperature
1 cup plain yogurt
1/4 cup safflower oil
2 tablespoons fresh lemon juice (2-3 large lemons)
2 teaspoons lemon rind, grated
1 1/2 cups all-purpose flour
1 tablespoon baking powder
confectioners' sugar, for dusting

Steps:

  • .
  • Ingredients:.
  • Preeheat oven to 350°F
  • Place cupcake liners in muffins tins.
  • In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
  • Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
  • Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
  • Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days. Note: Unfrosted cupcakes can be frozen for 1 month.

Nutrition Facts : Calories 182.7, Fat 7.6, SaturatedFat 1.1, Cholesterol 37, Sodium 79.7, Carbohydrate 25.7, Fiber 0.9, Sugar 16.1, Protein 3.7

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