Almond Frosted Cupcakes with Crushed Almonds & Walnut Topping Recipe at MyDish

Almond Frosted Cupcakes with Crushed Almonds & Walnut Topping

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Method

  • **MAKING THE CUP CAKES**

  • 1. First of all, preheat your oven to 180oC and place muffin size paper cases in your muffin tray tins (making a dozen!)

  • 2. In your electric mixer, medium speed & whisk rotation, cream the soft butter and golden castor sugar together until it's nice and creamy.

  • 3. Now add the corn oil, milk & natural almond essence and mix well until very creamy indeed!

  • 4. Now add the eggs slowly as the batter rotates around and allow that to blend well together.

  • 5. In a separate bowl, sieve the self raising flour, baking powder, powdered cream and cinnamon & ground cloves and mix gently together.

  • 6. Begin by folding the flour mix into your creamed sugary mix and use a tablespoon of your flour mix until you reach a very creamy batter and let it rest for a moment or two.

  • 7. Using a tablespoon, spoon the mixture into each case (12) and then using a teaspoon, spoon the remaining mixture into each casing for even quantity.

  • 8. Place your cakes on the middle shelf of your oven and bake for 17 minutes.

  • 9. Remove from the oven and allow them to cool before applying the frosting.

  • **MAKING THE ALMOND FONDANT FROSTING**

  • A) First of all, sieve the icing sugar into a large mixing bowl

  • B) In a measuring jug or large mug, measure 4 tablespoons of freshly boiled water, 1 tablespoon of liquid glucose, 1 capful of glycerine, 2 teaspoons of natural almond essence and mix well together until the liquid glucose has dissolved.

  • C) Now add to the icing sugar, add more sugar at a time until you reach a thick consistency resembling toothpaste. The mix should be smooth, shiny and almost starting to set.

  • D) Using a tablespoon, spoon onto your cupcake by starting in the centre and smoothing gently over the top of the cake and allowing it to run in between the paper cases, so take your time

  • E) Blitz the almonds and walnuts until near crumb stage and shake over the white almond fondant frosting.

  • F) Leave to set overnight in the refridgerator.

  • ** Original recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen, January 28th 2011 **
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    Tips

    • **My Star Tips**

      I normally ice my cakes with this fondant mix late at nights and by the next day, they're perfectly set, perfect with that lunch time cup of tea!)

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    Ingredients

    •  
    • SPICED FLOUR MIX
    • 125g Self Raising Flour
    • 2.5 Dessert Spoon Ground Cinnamon
    • 1.5 Teaspoon Baking Powder
    • 1 Teaspoon Ground Cloves
    • 1 Dessert Spoon Nestle Coffee Mate Powder Cream
    •  
    • CREAMED BATTER MIX
    • 100g Butter (Room Temperature)
    • 125g Golden Castor Sugar
    • 4 Dessert Spoon Milk
    • 1 Teaspoon Corn Oil
    • 1.5 Teaspoon Natural Almond Essence
    • 2 Large Farmhouse Eggs (Room Temperature)
    •  
    • ALMOND FONDANT FROSTING
    • 10oz Icing Sugar
    • 4 Dessert Spoon Freshly Boiled Water
    • 1 Dessert Spoon Liquid Glucose
    • 1 Capful Food Glycerine
    • 2 Teaspoons Natural Almond Essence
    •  
    • THE NUTTY TOPPING!
    • 25g Almond Flakes
    • 25g Walnut Halves

    By Views 1555  Added Sat Jan 29 2011


    a specially written recipe to celebrate 16 years of wonderful love & companionship with Mister Hubby who loves my cupcakes! Flavours of almond, cinnamon & cloves.. FABULOUS!