Almond Cake
Ingredients
- 3/4cup white sugar
- 1/4cup brown sugar
- 1 3/4sticks of salted butter
- 2 medium eggs
- 2tsp almond extract
- 1tsp vanilla extract
- 1 1/2cups all purpose(“AP”) flour
- 2tsp baking powder(“BP”)
- 1/2cup milk
- 1/2-1cup of slivered almonds
- Preheat oven to 350F
- Place liners in cupcake pan
- Cream sugar and butter
- Beat in eggs 1 at a time, add extracts
- Combine and sift AP flour and BP then add to creamed mixture
- Slowly mix in milk
- Scoop/pour batter into prepared pan about 3/4-7/8 of the paper liner
- Bake for 20 to 30 minutes in cupcake pan
- Cake is done when it springs back when touched
- Let cake cool for 15-30minutes
- Then dip, twist, lift and flip from the ganache
- Sprinkle slivered almonds over top
- Let cupcakes rest until ganache sets
- Enjoy :D
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| Almond Cupcake with Chocolate Ganache Benjamin Lalk |
Chocolate ganache
- 1/4cup dark chocolate
- 1/2cup warm milk
- 1/8-1/4cup powdered sugar (varies on how sweet you like things)
- Put chocolate in a small bowl with the powdered sugar
- Add warm milk a little at a time while whisking until fairly loose at room temperature
I totally made a promise to myself to stop eating sweets, and then you go and post this?! I’m soooooo making these cupcakes this weekend. I doubt they’ll look as good as yours, but they all go down the same way ;)
ReplyDeleteYoohoo! I just whipped up a batch of these :D Love the texture. Very soft and a nice crumb. The almond flavor is not overpowering and it's just perfect. I didn't have enough chocolate on hand, so I whipped up a cherry/raspberry butter cream frosting. Worked well with the cake.
ReplyDeleteI've saved some bananas for the muffins! So I'll keep ya posted with my thoughts on it ^_^