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

 

Healthy Cherry Chocolate Muffins

Healthy Cherry Chocolate Muffins

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Step by step Ingredients and Directions
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In a medium mixing bowl stir together the following wet ingredients just until combined.

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*1/4 cup plus 2 tablespoons Unsweetened Applesauce

*1/4 cup plus 2 tablespoons Extra Light Olive Oil

*1/3 cup Brown Sugar

*1/4 cup Honey

*1 Egg

*3/4 cup Plain Greek Yogurt

*1 teaspoon Vanilla

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Sift together the following dry ingredients into a medium bowl
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*1/4 teaspoon Almond Extract

*1/2 cup All-Purpose Flour, sifted

*1/2 cup Pastry Whole Wheat Flour, sifted

*1/2 cup Hershey’s Special Dark Cocoa Powder

*1/4 teaspoon Sea Salt

*1 teaspoon Baking Powder

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Add and stir the dry mixture 1/3 at a time to the wet mixture until incorporated.

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Stir in the following cherries and chocolate chips
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*3/4-1 cup pitted, quartered Fresh Dark Sweet Cherries, like Bing

*1/2 cup Dark Chocolate Chips, optional topping

**12 cup Muffin Tin sprayed with cooking spray, no paper liners needed. Fill each muffin tin cup 2/3-3/4 full. Use a plastic knife to remove muffins from tin.

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Makes 12 muffins.

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Bake muffins in a 425*F oven for 5 minutes then another 15 minutes at 350*F.

Or until tooth pick comes out clean.

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Recipe adapted from Sally’s Baking Addiction

 

Enjoy!

Lindy