Almond Cupcakes with Almond Buttercream

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almond cupcakes

Yield: two dozen cupcakes

For the Cupcakes:

Ingredients

  • 270g               All-purpose Flour
  • 12g                 Baking Powder
  • 2g                   Salt
  • 170g               Unsalted Butter, softened
  • 170g               Granulated Sugar
  • 113g               American Almond® Almond Paste
  • 5g                   Vanilla Extract
  • 165g               Whole Eggs, room temperature
  • 76g                 Yogurt
  • 113g               Whole Milk

Directions

  1. Preheat the convection oven to 325°F. Line muffin pans with paper liners.
  2. Sift the flour, baking powder, and salt together and set aside.
  3. Using a mixer fitted with the paddle attachment, combine the American Almond® Almond Paste with the sugar until the mixture looks crumbly.
  4. Gradually add in the softened butter, and mix until well combined with each addition. Continue creaming until the mixture is fluffy.
  5. Slowly add the eggs and vanilla and mix well.
  6. Combine the yogurt and milk. Add the liquids to the butter mixture alternating with the dry ingredients in three additions, scraping the bowl well after each addition is added.
  7. Scoop the batter into the pans using a #20 scoop.
  8. Bake for approx. 15-18 minutes until the cupcakes crest slightly, brown, and spring back when pressed lightly in the center.
  9. Cool the cupcakes completely.

For the Buttercream:

Ingredients

  • 456g               Egg Whites
  • 684g               Granulated Sugar
  • 1197g             Unsalted Butter, softened
  • 350g               American Almond® Almond Butter
  • 10g                 Vanilla Extract

Directions

  1. Cream the softened butter together with the almond butter in a mixing bowl. Set aside.
  2. Gently whisk the egg whites and sugar over a bain-marie until the egg mixture reaches 60°C.
  3. Pour into the mixer fitted with the whip attachment; mix on low for two minutes.
  4. Switch to high speed until the mixture is a firm peak and cooled to body temperature.
  5. Switch to the flat paddle to add the creamed butter in steady increments. Add the vanilla extract and mix until the buttercream is homogenized.

To Finish:

Ingredients

  • As needed      Van Leer® Dark Ultimate Cake Coating or chocolate glaze
  • As needed      American Almond® Almond Brittle Crunch
  • As needed      Maraschino Cherries

Directions

  1. Place the almond buttercream into a piping bag fitted with a large star tip.
  2. Generously frost the cupcakes with the buttercream.
  3. Once the cupcakes are all frosted, dip the frosting halfway into Van Leer® Dark Ultimate Cake Coating or any chocolate glaze.
  4. Sprinkle some American Almond® Almond Brittle Crunch on top of the coating or glaze before it sets and finish by putting a cherry on top.

Recipe courtesy of American Almond® – www.americanalmond.com