Almond cupcakes
Description
The recipe won’t take much time. You can buy almond flour for baking not only in stores but also make it at home from fresh almonds. Cupcake frosting can be made from whipped cream, buttercream, or mascarpone. Decorate the cupcakes however you like—berries, mint leaves, or chopped almonds work great. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients you need for almond cupcakes. Take the ingredients out of the refrigerator ahead of time so they are not cold and the butter can soften.
- 2
Step 2
Break the eggs into a bowl, add the sugar and a pinch of salt.
- 3
Step 3
Add soft butter to the eggs and sugar.
- 4
Step 4
Mix the wheat flour with baking powder and sift into a bowl. Add almond flour to the mixture.
- 5
Step 5
Mix everything together, then beat on medium speed until the mixture is light and fluffy. The batter should be like sponge cake batter.
- 6
Step 6
Add sliced almonds to the dough and mix gently.
- 7
Step 7
Fill paper cupcake liners to three-quarters of their height.
- 8
Step 8
Place the molds (or liners) on a baking sheet, or if they are not sturdy, set them inside the cups of a muffin tin. Put in a hot oven and bake at 180°C for 25–35 minutes, until done—check with a wooden skewer. Remove the finished cupcakes from the oven and cool completely.
- 9
Step 9
For the cream, put the ricotta in a bowl and add the confectioners’ sugar. Beat until light and fluffy.
- 10
Step 10
Whip the cold cream, combine with the whipped ricotta, and whip again on low speed until the mixture is a smooth, even cream. You do not need to whip for long—only until it is combined.
- 11
Step 11
Transfer the cream to a piping bag fitted with a tip and pipe a swirl on top. If you like, add a little jam on top.
- 12
Step 12
Remove from the oven and serve warm or cooled.