These almond cupcakes are super soft and fluffy, with an intense almond flavour, perfect for a tea party or simply to satisfy a sweet tooth.
Ingredients:
- 125g soft butter (at room temperature)
- 1/2 cup vegetable oil (125ml)
- 1 1/2 cups granulated white sugar
- 4 eggs
- 1 tbsp almond essence
- 100g roasted almonds
- 1 tsp baking powder
- 1/4 tsp salt
- 2 1/4 cups all-purpose flour
- 1/2 cup milk + 2 tbsp buttermilk
Preparation:
- First, run the roasted almonds in a food processor until in turns into coarse crumbs. You can also leave some chunks or blend it until almost powdered if you prefer.
- In a mixing bowl, cream the butter and sugar with an electric mixer until soft and creamy. It should turn pale in colour.
- Add in the eggs, one at a time, mixing after each addition.
- Add the almond extract, almond crumbs/powder/chunks and salt and mix (with a spatula or electric mixer).
- Sift together the baking powder and flour and put it aside.
- Mix the milk and buttermilk in another bowl.
- Add the flour mixture and milk mixture to the batter in no.4, alternating between the two, dividing the flour into 3 and milk into 2 times; thus starting with flour and ending with flour. ( In other words, add 1/3 of no.5, 1/2 of no.6, add 1/3 of no.5, 1/2 of no.6, and finally the last third of flour left). Fold in with a spatula or mix with the eletric mixer.
- Fill the batter into lined cupcake tins, filling each 2/3. Bake in a preheated oven at 180°C for about 18 minutes, until a toothpick inserted in the centre comes out clean.
- Transfer to a wire rack to cool and serve with a thin layer royal icing as topping (optional)
P.S: This recipe makes about 30 regular-sized cupcakes. For lesser, divide the ingredients accordingly.
