Today’s recipe is for a cupcake. This one has a lovely almond flavour and is very light. I decided not to put buttercream or frosting on the top, as people can decide for themselves if they want that. For me the light little cake is good enough as on its’ own.
To make them lighter than usual I separated the eggs and whisked the whites with sugar until almost stiff peaks. Due to something, maybe the heat mine didn’t reach stiff peaks, but almost got their.
Then it is a question of folding the ingredients together to make the batter.
Mine turned out very nicely and they taste great, so I can recommend them as a very easy to bake cake.
- 100g self raising flour
- 100g butter, melted and cooled
- 100g caster sugar
- 2 medium egss, separated into whites and yolks(large in USA)
- 1 tsp almond extract
- 25g ground almonds
- pinch of salt
- Preheat the oven to 190C/170C Fan/325F
- Line a muffin tin with 12 paper cases.
- In a bowl whisk the eggs whites, adding the salt, until they are foamy.
- Continue whisking, gradually adding the sugar, until they reach stiff peaks.
- In a separate bowl put the egg yolks, melted butter and almond extract then whisk until combined.
- Gradually fold in the egg whites|(don’t worry if the mixture seems to separate it will come together), trying not to knock the air out.
- Mix the flour and ground almonds together and add to the wet mixture, folding in until all is combined.
- Divide the batter into the paper cases, evenly, and bake in the oven for 20 to 25 minutes until the cupcakes have risen and are springy to the touch.
- Remove from the oven and place on a cooling rack to cool completely.