I was asked to bring some dessert to a bbq recently. I was going to just make a fruit salad (it’s very hot here right now) but I decided to make some little light cupcakes instead. These cupcakes are a variation on the awesome vanilla cupcakes we make quite often, but instead of vanilla, they’re almond this time which was a lovely change. I wanted a pale lavender icing too, so this is a regular frosting recipe with just a few blueberries mixed in for some colour and a hint of berry flavor which goes really well with the almond.
- 125g (4.4 oz) unsalted butter, softened
- 3/4 c caster sugar
- 3 eggs
- 1/2 tsp almond essence
- 1 1/2 c plain flour
- 1 tsp baking powder
- 3/4 c (185mL) milk
You could also substitute 1/2 a cup of almond meal and only use 1 cup flour. This adds more almond flavor and more moistness, but will make the texture a little more dense and grainy (like friands). I wanted mine pretty soft and fluffy.
- 50g unsalted butter, softened
- 2 c icing sugar
- 2 Tbsp milk
- handful of fresh blueberries or 1 tsp blueberry juice.
Preheat oven to 180°C (350ºF). Place cupcake papers in a 12-hole cupcake tray, or grease them, you can use mini-cupcake pans like I did – makes 24.
Beat butter and sugar for about 2 minutes, until pale in colour and creamy. Add almond essence and the eggs one at a time, beating for about a minute between each.
Sift flour and baking powder together and add half to the butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.
Fill cupcake papers about 3/4 full. Bake muffin size cupcakes for 20-25 minutes and small cupcakes for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. Add the blueberries and mix again. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar.
When the cupcakes are cool, spread with icing and top with a fresh blueberry! (You could also pipe this icing if you want – it would look lovely).
Song for this recipe:
I can’t find the exact link to the particular song I was listening to, which was New riders of the purple sage AND the Grateful dead together which is pretty awesome actually. The perfect weekend song, especially a hot weekend – they always remind me of California. Anyway if you don’t know the Grateful dead, well, I guess that’s OK. I was going to say that’s terrible, I’m not a deadhead or anything, but I do like them. They and their famous fans really capture a good moment in time. New riders of the purple sage are very similar – in fact Jerry Garcia from the Grateful Dead, is part of both bands, as far as I know. Both emerged from the psychedelic rock scene in San Francisco in the late 60′s and are a folk/ country/ rock combination of the Beatles, Stones and Beach Boys…
Tags: blueberry frosting, mini almond muffins with blueberry icing, mini cupcakes with almond essence, summer cupcakes