Almond Macaroon Muffins
- For the cupcakes
- 2 ¼ cups all-purpose flour
- ½ cup Almond flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 2 eggs
- Almond extract
- ½ cup superfine caster sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
Whisk the eggs and almond extract lightly in a mixing bowl. Stir in the sugar, oil and yoghurt and mix well.
Stir in the dry ingredients and stir until just combined.
Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the topping: whisk together all the ingredients until smooth and thick.
Spoon into a piping bag and pipe a swirl on each cake. Place a macaroon on top and sprinkle with coloured sugar.