Dilmah Exceptional Italian Almond Cupcakes Recipes

DILMAH EXCEPTIONAL ITALIAN ALMOND CUPCAKES

Steps:

• 1. Preheat oven to 180C (350F).
• 2. In saucepan, add teabags to boiling water; allow to cool; remover teabags.
• 3. In a mixing bowl, combine tea water, butter, eggs, sugar and flour. With a mixer, beat for about 3 minutes or until smooth and creamy.
• 4. Oil spray mini cupcake trays and sprinkle with almonds.
• 5. Bake 15 minutes or until firm in the centre. Transfer to a wire rack to cool. ENJOY! :).

ALMOND CUPCAKES

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

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.

ITALIAN CREAM CUPCAKES

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.

BETTER-THAN-SPONGE ALMOND CUPCAKES

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).