Easter weekend is the perfect time for family, fun and feasting. On behalf of Almond Breeze, here is a healthy Easter treat that features a hint of vanilla and almond flavour that will be sure to please all your guests!
Almond Cupcakes (courtesy of Almond Board of California)
3 1/2 cups (875 mL) sifted cake flour
1 tbsp (15 mL) plus 1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) Almond Breeze Vanilla
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
1 cup (250mL) unsalted butter, room temperature
1 1/3 cup (325 mL) sugar, divided
8 large egg whites, room temperature
1/2 tsp (2 mL) cream of tartar
1/4 cup (50 mL) prepared almond paste, divided by teaspoonfuls and rolled into balls
5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large egg whites, room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 1/2 cups sliced almonds
1 cup sugar
Directions: Preheat oven to 375°F (190°C). Place cupcake liners in a cupcake pan. Sift together the flour, baking powder and salt on a sheet of parchment paper. In a small bowl or measuring glass, combine almond beverage, vanilla and almond extract. In a large bowl beat butter until creamy (can use a hand mixer if desired). Add 1 cup sugar and beat quickly until fluffy. Add the flour mixture in 3 parts, alternating with the Almond Breeze Vanilla mixture and mixing slowly after each addition.
In another large bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/3 cup sugar, mixing with a hand mixer at a high speed, until peaks are stiff but not dry. Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in the large bowl. Then fold in the remaining egg white mixture until batter is well combined.
Fill each cupcake liner halfway with batter and bake for 5 minutes. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled into balls) atop each cupcake, centered. Top with batter so the liner is 2/3-3/4 full. Bake until a tester comes out clean, 15 to 18 minutes. Allow to cool in the pan for 10 minutes, and move to a wire rack to cool completely. Prepare frosting and Sugar-Coated Almonds. Frost cupcakes and sprinkle with almonds. Yields: 24 Servings.