I love this simple vanilla almond cupcake. Its a great moist cupcake that you can add different icing flavours to make it unique. I decided to make the icing with some jam I recently made to make it a jam cream cheese frosting.
Prep the ingredients. Remember to take out the eggs, butter and shift the flour before mixing any of the ingredients. Allowing your ingredients to reach room temperature is key to a great cupcake. I also like prepping my cupcake tins by placing all the liners in before I mix the ingredients.
Its important to sift the flour to add some air into the batter as well as to make sure there are no lumps. The almond meal is a tricky flour (meal) to sift. You will find that there is almond chunks left in the sifter. You can add this back into the flour/almond mixture as long and there are no big lumps. Break the lumps up with a spoon if you need to.
For those that cannot crack eggs without adding egg shells to the baking, try breaking the eggs in a bowl before adding it into the batter. Its a lot easier to scoop out egg shells this way. (Yes I have learned the hard way!!)
Cream together the butter and sugar. Add the sugar slowly!! You want to make sure the sugar is dissolved in the butter. This makes for a fluffier batter. For this recipe, you may need to add the eggs to help the sugar dissolve.
While the batter is mixing. Portion out the milk. The next step adding the milk and flour. You want to alternate them so they can can mix evenly.
When you have mixed both ingredients, your batter will look lumpy. Thats because of the almond meal.
Portion out the batter into the cupcake liners using a scoop. I like putting my cupcake trays on a bigger tray as it is easier to put them in the oven. If you are using smaller cupcake tins, the baking time will be slightly different. Insert a toothpick into the cupcake at about 12 minutes to test if it is done. If the toothpick comes out clean, your cupcakes are ready.
Make sure the cupcakes are nice and cool before you ice them. To make the icing, cream together the butter and cream cheese. Once these two have completely mixed, add 2 tablespoons of jam. I used a mixed berry apple jam I made and posted on my blog post.
Once the jam is mixed, add the icing sugar. Depending on the sweetness of the jam, sometimes you do not need all of the icing sugar. Taste test the icing before adding too much.
Blend until everything is incorporated. This icing didn’t turn out as vibrant as other icings I’ve made so I decided to add a punch of colour.
Instead of tinted all of the icing, I want to make swirls. To do this, take a butter knife or spatula and using some gel food colouring, streak a strip of food colouring along the side of the icing bag. As you squeeze the icing, the colour with get picked up by the icing.
You end up with a neat little swirl on all the cupcakes. Over time, you may notice the colour lightens. If I know I have to transport them, I like to ice the cupcakes in the containers. It makes it a lot easier than having to place an iced cupcake in a tight container.
These cupcakes turned out fantastic and delicious!! I enjoyed making them and also eating them!https://eatitnoworeatitlater.com/recipe-list/