Almond Cream Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ¼ cups all-purpose flour
- 0.333 cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup superfine caster sugar
- ⅜ cup sunflower oil
- ½ tsp Almond extract
- ½ cup plain Yogurt
- To decorate
- 1 ½ cups cream (48% fat)
- 2 Tbsps powdered sugar
- ½ tsp Almond extract
- red colored sparkling sugar
- edible decoration Sugar star
- red Sugar pearls
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, almond extract and yoghurt and mix well.
4.
Stir in the dry ingredients and stir until just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
To decorate: whisk together the cream, icing sugar and almond extract until thick.
7.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with sparkling sugar, sugar stars and sugar pearls.
