Kids will love decorating these cute Mini Almond Cupcakes. Feel free to tint the icing to a variety of festive shades for these little confections.
2 1/2 ounces almond paste
1/3 cup granulated sugar
1 large egg white
1/4 cup 2% reduced-fat milk
2 tablespoons canola oil
3 ounces all-purpose flour (about 2/3 cup)
1 teaspoon baking powder
1/4 teaspoon salt
Baking spray with flour (such as Baker's Joy)
2 ounces 1/3-less-fat cream cheese, softened
1 tablespoon butter, softened
1 cup powdered sugar
1/4 teaspoon vanilla extract
Dash of salt
How to Make It
Preheat oven to 350°.
To prepare cupcakes, place almond paste and granulated sugar in a bowl. Beat with a mixer at medium speed until mixture is sandy (about 2 minutes). Add egg white, and beat for 1 minute or until well combined. Add milk and oil; beat 1 minute or until well combined.
Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture to almond mixture; beat at low speed 1 minute or until combined. Divide batter evenly among 24 miniature muffin cups coated with baking spray (a scant 2 teaspoons batter each). Bake at 350° for 8 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on rack.
To prepare icing, place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth (about 2 minutes). Add the remaining ingredients; beat for 2 minutes or until well combined and smooth. Tint icing, if desired. Top each cupcake with about 1 1/2 teaspoons icing.
Easy recipe, fail proof for inexperienced bakers like myself. Cupcake has great flavor but is pretty dense, like pound cake. Would like it to be lighter. Frosting is nothing special. Tastes like the generic topping on grocery store cupcakes. Would possible make again but with tweaks to the cake and a totally different frosting recipe.