Tainted Love
Apparently, almonds are like marmite: love or hate.
I love.
Adam, chief Cupcake Thursday cupcake consumer and work colleague, hates.
It was really quite funny. And totally lost here, I know.
If you’ve ever had a traditional British sponge with a layer of marzipan and rolled fondant…perhaps this is my twist on that? Actually, I often find that type of cake to look beautiful but taste less than ideal. There is a tendency for British cakes to be far too dry for my liking, but then again that probably means they are far healthier, as I buy enough butter to make the check-out girls worry about my cholesterol.
We Love Almonds Cupcakes
Ingredients:
250g unsalted butter
150g sugar
100g brown sugar
4 large eggs
1 teaspoon almond extract (synthetic almond flavouring is weaker and has a more chemically taste, so look for the real stuff preferably!)
70g ground almonds
150g self-raising flour (you may need a little more)
1 teaspoon baking powder
1 teaspoon bicarbonate soda
100mL cream
50mL milk
Raspberry jam
Heat oven to 170c and line cupcake tin with papers. This recipe makes about 18 average sized cupcakes.
In a mixing bowl, beat softened butter with an electric mix/whisk until fluffy. Add sugars and continue to beat.
Add eggs one at a time and continue to beat. Stir in almond extract.
Add dry ingredients gradually, mixing throughout.
Stir in cream and milk until texture is consistent.
Spoon into cupcake papers, filling just over half full. Bake for 18-20 minutes, or until a chopstick comes out clean.
Cool in the pan for a few minutes, then remove to a wire rack to cool completely.
Use a melon baller or a knife to remove part of the top of the cooled cupcake, and spoon in raspberry jam. Replace top and add frosting.
Ice with almond buttercream (unsalted butter, icing sugar, almond extract and a little milk). Roll out some marzipan and cut shapes with a cookie cutter. Marzipan, too, is a love/hate thing, so just place marzipan on a few cupcakes and everyone will be happy.
xlovesx
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