White Almond Cake or Cupcakes Recipe

White Almond Cake or Cupcakes Recipe

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Supplies:

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*Rubber Scraper

*Wooden Spoon

*Cookie or Batter Scoop (3 tablespoon)

*Large mixing Bowl

*Aluminum Cupcake pans, if making cupcakes

*3 (9 inch) Round Cake Pans) if making cake, Cooking Spray and floured

*Cupcake Liners

*Hand Mixer

*Pastry Bag

*2 D Decorating Tip

*Decorating Gold Sprinkles or balls

*More Tools as needed

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Preheat oven 350*F.

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White Almond Cake or Cupcakes

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*1 cup Butter, room temperature

*1 and 1/2 cups Sugar

*2 teaspoons Almond Extract

*3 and 1/2 cups All-purpose Flour, sifted two times

*4 teaspoons Baking Powder

*1/2 teaspoon Sea Salt

*6 large Egg Whites, room temperature

*1 and 1/2 cups milk, room temperature

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In a large mixing bowl cream together the butter and sugar using a hand mixer on medium speed until light yellow color. Stir in almond extract.

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Add to a second medium mixing bowl add the eggs and milk and whisk together until combined. Set aside

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Sift together in a third medium bowl the flour, baking powder and salt. Sift again. Set aside.

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Add to the creamed mixture, alternating with the flour and milk and egg mixture about 1/4 of each at a time until all ingredients are combined, using the hand mixer on medium-low speed until incorporated. Use a rubber scraper to scrap down the sides and bottom of the mixing bowl until the cake mixture is mixed.

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Scoop the cupcake batter into cupcake liners in the cupcake pans. Bake for 26 minutes or until a toothpick comes out clean.

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For cake divide cake batter into thirds and bake in 9 inch round greased and floured cake pans. Bake 25 to 35 minutes or until toothpick comes out clean.

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Allow the cupcakes and cake to cool 3 minutes for cupcakes and 5 minutes for the cakes before removing from pans. Cool on cooling racks.

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Frost cupcakes or cake when completely cooled.

Almond Buttercream Frosting

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*1 and 1/2 cups Butter, room temperature

*2 teaspoons Almond Extract

*4 cups Confectioners’ Sugar

*Pinch Sea Salt

*1 tablespoon Milk, more if needed

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In a bowl add the softened butter, almond extract, milk and salt and using a hand mixer on medium low-speed and beat together. Slowly add the powdered sugar, adding extra milk as needed. Beat together 1-2 minutes or until all ingredients are incorporated into a creamy frosting.

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Decorating Cupcakes

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Use a pastry bag with Decorating tip and pipe on the frosting starting about 1/4 inch from the edge of the cupcake. Pipe frosting like a coiled snake, ending in the center of the cupcake pulling up quickly with the bag. Use gold decorating sprinkles and round candy balls.

Recipe Source:  The Stay at Home Chef

Gardenseedsandhoneybees

Enjoy!

Jamie and Lindy

 

Ganache Chocolate Bark Shards Cupcakes

Ganache Chocolate Bark Shards Cupcakes

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This recipe is more of a brownie cake or cupcake.

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Makes 12-18 cupcakes or 1 (8 or 9 inch round cake) you may have extra batter, make the extra batter into cupcakes.
You will need: Cupcake Liners and parchment paper. This recipe is sticky and gooey. Yum!

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*1/2 cup Butter, room temperature

*3/4 cup sugar

*1/8 teaspoon Sea Salt

*4 large Eggs, room temperature

*2 cups Hershey’s Simply 5 Chocolate Syrup, use wet measure

*1 tablespoon Vanilla Extract

*2 teaspoons Pero

*1 cup plus 1 tablespoon All-purpose Flour, sifted

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In a stand mixer, with paddle attachment, on medium speed, cream together butter, sugar and sea salt. Then mix in one egg at a time just until combined.

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With the mixer on low, pour in the chocolate syrup and vanilla, again just until combined. Slowly add the Pero and flour just until mixed.

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Use Pam sprayed cake pan, lined with parchment paper and the edges of the pan sprinkled with cocoa powder. Then add all of the cake batter to the pan and bake in a preheated oven (High altitude) 350*F. for 40-50 minutes or until the center is no longer gooey. For cupcakes, using cupcake liners in muffin/cupcake pans, fill evenly each cupcake cup about 3/4 full and bake for 30-40 minutes. Careful not to over bake cake or cupcakes.

Ganache

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*1/2 cup Heavy Cream

*1 cup Semi-Sweet Chocolate Chips

*1 teaspoon Pero

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In a double boiler, on medium-low heat, melt the cream, chocolate chips and Pero, stir every minute or so until melted and a shiny appearance. Remove from heat and pour over cold cake, flat side up, on a cooling rack with baking sheet underneath to catch drips. Then add chevron pattern if desired.

Chevron Pattern

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*1/4 cup White Melting Wafers, melted

*Note:  Pipe two to three cupcakes and then make chevron pattern, because the melted piped lines set quickly.

 

Using a piping bag with small tip with melted wafers. Pipe lines 2/3 inches apart across cupcakes (for a cake,about 2 and 1/2 inches apart.)

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Then with the back of a knife, drag the knife down through the lines, starting 2 inches from the edge of the cake (1/2 inch for cupcakes) and then for the next knife drag, drag the knife up this time going the opposite direction, making the line drags about 2 inches apart for cake and 1/2 inch for cupcakes. Continue across the top of the cake or cupcakes. Enjoy!

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Note: After cake or cupcakes have been dipped with ganache, Do not Refrigerate.

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***Baked and cooled, wrapped cakes will last a few days in the fridge. Great make ahead recipe. Add ganache just before serving.

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Recipe adapted from food network

Also see Pioneer Honey Bee Party Food

Enjoy!

Lindy