Almond Cupcakes with Almond Buttercream

Recipe

ingredients	preparation
270g all-purpose flour 12g Baking powder 2g salt 170g unsalted butter, softened 170g granulated sugar 113g Nut Pastes - Almond Paste - Natural - 45# pail 5g vanilla extract 165g whole eggs, room temperature 76g yoghurt 113g Whole milk	Preheat the convection oven to 325°F. Line muffin pans with paper liners. Sift the flour, baking powder, and salt together and set aside. Using a mixer fitted with the paddle attachment, combine the American Almond® Almond Paste with the sugar until the mixture looks crumbly. Gradually add in the softened butter, and mix until well combined with each addition. Continue creaming until the mixture is fluffy. Slowly add the eggs and vanilla and mix well. Combine the yogurt and milk. Add the liquids to the butter mixture alternating with the dry ingredients in three additions, scraping the bowl well after each addition is added. Scoop the batter into the pans using a #20 scoop. Bake for approx. 15-18 minutes until the cupcakes crest slightly, brown, and spring back when pressed lightly in the center. Cool the cupcakes completely.

ingredients

preparation

Preheat the convection oven to 325°F. Line muffin pans with paper liners.
Sift the flour, baking powder, and salt together and set aside.
Using a mixer fitted with the paddle attachment, combine the American Almond® Almond Paste with the sugar until the mixture looks crumbly.
Gradually add in the softened butter, and mix until well combined with each addition. Continue creaming until the mixture is fluffy.
Slowly add the eggs and vanilla and mix well.
Combine the yogurt and milk. Add the liquids to the butter mixture alternating with the dry ingredients in three additions, scraping the bowl well after each addition is added.
Scoop the batter into the pans using a #20 scoop.
Bake for approx. 15-18 minutes until the cupcakes crest slightly, brown, and spring back when pressed lightly in the center.
Cool the cupcakes completely.

ingredients	preparation
456g Eggs Whites 684g granulated sugar 1197g unsalted butter, softened 350g Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans 10g	Cream the softened butter together with the almond butter in a mixing bowl. Set aside. Gently whisk the egg whites and sugar over a bain-marie until the egg mixture reaches 60°C. Pour into the mixer fitted with the whip attachment; mix on low for two minutes. Switch to high speed until the mixture is a firm peak and cooled to body temperature. Switch to the flat paddle to add the creamed butter in steady increments. Add the vanilla extract and mix until the buttercream is homogenized.

ingredients

preparation

Cream the softened butter together with the almond butter in a mixing bowl. Set aside.
Gently whisk the egg whites and sugar over a bain-marie until the egg mixture reaches 60°C.
Pour into the mixer fitted with the whip attachment; mix on low for two minutes.
Switch to high speed until the mixture is a firm peak and cooled to body temperature.
Switch to the flat paddle to add the creamed butter in steady increments. Add the vanilla extract and mix until the buttercream is homogenized.

ingredients	preparation
As needed Van Leer® Dark Ultimate Cake Coating or chocolate glaze As needed Caramelized Crunch Toppings - Almond Brittle Crunch - 30# carton As needed Maraschino cherries	Place the almond buttercream into a piping bag fitted with a large star tip. Generously frost the cupcakes with the buttercream. Once the cupcakes are all frosted, dip the frosting halfway into Van Leer® Dark Ultimate Cake Coating or any chocolate glaze. Sprinkle some American Almond® Almond Brittle Crunch on top of the coating or glaze before it sets and finish by putting a cherry on top.