So for today, here are my mini almond and orange cupcakes. They were made for a couple of reasons - it was my snack night at choir, and also my mother-in-law's birthday, so although I wasn't joining them for dinner due to my choir rehearsal I did send a few their way! Whenever it is snack night at choir I love having the chance to bake and to try something new.
This time I wanted to a) make mini cupcakes, b) try a new flavour and c) make them less from a recipe, more from my own creation/experimenting!
I came up with a basic spongey cupcake, which included almond flour, and flaked almonds in, and then, with a glaze to make it juicier I thought orange would pair well with the almonds. And there you have my * small and sweet * mini almond and orange cupcakes.
This recipe made 24 mini cupcakes with a little batter left over for a couple of regular sized 'tasters'!!
115g self-raising flour MINUS 2 tablespoons, replace this with 2 tablespoons of almond flour
100g flaked almonds
2 eggs, lightly beaten
1 teaspoon almond extract
Zest from 1 orange
1. Preheat the oven to 375°F/ 190°C and line cupcake tray with paper cases.
2. Cream butter and sugar until light and fluffy.
3. Gradually beat in eggs, then add almond extract.
4. Sift in flour and fold into mixture.
5. Add zest of orange.
6. Spoon mixture into cupcake cases, and add flaked almonds just before putting in the oven.
For the glaze:
Whisk together icing sugar and the juice from one orange until you reach the desired consistency - I used 8 rounded tablespoons!
Pour over the cakes as soon as they come out of the oven.