Better Than Sponge Almond Cupcakes Recipes

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

Ingredients

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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