Almond Cupcakes

One of the perennial favourites, I baked up a batch of these Almond cupcakes, among the four different types, for Eid-al Adha a couple of days ago. Almonds are use widely in baked goods, ranging from the delicate french macarons to crunchy almond cookies to buttery almond cakes. While I often bake almond loafs and cakes, I find that it’s best to make individual sized ones when it comes to serving for parties and dinners. Not only is it much easier and prettier to serve, it’s also much more convenient for guests to enjoy. In addition, the use of pretty cupcake cases eliminate the need for washing up of pans and the design/colour/motif on the cases can be picked to suit the theme of the party such that everything ties in perfectly.

These cupcakes were made using the mixing of wet ingredients to dry ones. By far, this is the simplest method of making cakes because all you require are two bowls. Absolutely no need for electric mixers or whatevernot gadgets.

Simply sift about 1.5 cups of self raising flour and mix it well with about 3/4 cups of sugar, 140g of ground almond and a teaspoon of baking powder. In another bowl, melt 140g of butter and add a cup of full-fat yoghurt as well as about half a cup of milk. Mix the mixture well. You may add half a teaspoon of almond extract. I prefer a mild almond flavour that is provided for by the addition of the ground almonds and a deep buttery smell so I often omit the extract. If you prefer a stronger almond flavour, by all means go ahead and add the almond extract, but don’t over do it since the extracts can be over-powering. Add the wet ingredients to the dry ones and mix till well combined. Do not over mix the batter because this might overwork the gluten in the flour and you will end up with a cake that has a tough crumb. Spoon the mixture into the patty tin lined with patty cases, sprinkle the top with thinly sliced whole almonds and bake for about 20 mins at 180deg Celsius or till golden brown on top.

 

 

 

Even if you have never baked before, you should still give this recipe a try, simply because it’s so simple and quick to mix up, and yet scrumptious till the very last bite!