I have lots of almond flour that I made and it seems like every time I have a chance I make macarons instead of anything else with almond flour.
Today though I decided to finally give it a shot. I made Almond cupcakes instead of a cake, but I can totally see this as a cake. Utterly delicious. It is very light in texture and packed with nice almond flavor, don’t let me start on mascarpone cheese. It owns my heart. I love it.
Once you have clarified butter add vanilla and almond extract.Put aside
In a large bowl, sift together: almond flour, all purpose flour, 1/2cup sugar, baking powder, salt
Using a mixer whip the room temperature egg whites with a pinch of salt, until soft peaks are formed, gradually add remaining 1/2 cup of sugar until, stiff and glossy peaks are formed. Take care not to over beat the egg white or they will become dry.
Into the dry ingredients fold in about 1/3 of meringue, then gradually add warm(not hot) clarified butter, fold gently, and then continue folding in remaining meringue until you have a uniformed batter, don’t over mix it.
Fill your muffin pan and bake for about 16-18 minutes or until toothpick comes out clean.
Cool on the cooling rack.
1cup mascarpone cheese at room temperature
1/2cup powdered sugar
1stick of butter at room temperature
pinch of salt
I prefer to stir mascarpone with room temperature butter, then I add powdered sugar and cinnamon. If using mixer, try not to over beat it.
(You can also use mascarpone cheese alone if you’d like)
Pipe frosting on the top of cooled cupcakes, decorate with fresh raspberries.
I decided to add a little 4th of July flare to these cupcakes, as you know I love royal icing butterflies and so here is my take on Patriotic Royal Icing Butterflies