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Ingredients
- Optional glaze:
- IELD
- 18-2 1/2 inch cupcakes
- TIME
- 20 minutes to assemble
- 20-25 minutes to bake
- Total time: 40-45 minutes
- INGREDIENTS
- 1-7 oz box Odense Almond Paste, grated
- 1 cup sugar
- 3 eggs, room temperature
- 1 cup plain yogurt
- 1/4 cup safflower oil
- 2 tablespoons fresh lemon juice (2-3 large lemons)
- 2 teaspoons grated lemon rind (only yellow part)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- Confectioner's sugar for dusting
- Mix until smooth, 1 cup confectioner's sugar with 5 teaspoons lemon juice and 1/2 teaspoon grated lemon rind.
- TOOLS & EQUIPMENT
- 2-12 count muffin tins
- Electric mixer
- Paper or foil cupcake liners
- 2 wire cake racks
Details
Preparation
Step 1
DIRECTIONS
Preheat oven to 350° F. Place cupcake liners in muffins tins.
In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days.
NOTE:
Unfrosted cupcakes can be frozen for 1 month.
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