Almond Honey Cupcakes with Cinnamon Cream Cheese frosting

The name says it all. A match made in heaven!
This cupcake has receive such good responses from my friends that I decided to share the recipe with you ladies. A big shout out to Cupcake Takes the Cake for featuring my cupcakes on their blog. Thank you ladies!
Hope you like this recipe as much as I did.



For the cupcakes:
Recipe adapted from Leite's Culinaria
Original recipe calls for walnuts, but I sub with Almonds.
Yields 12-15 M size cuppies

1 1/2 cups (135g) almonds slices (toasted and grounded)
1 cup (125g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (170g) unsalted butter, at room temperature
1/2 cup (170g) honey
1/4 cup (110g) sugar
3 large eggs (separate the whites and the yolks)
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Method:
1. Preheat the oven to 350°F (175°C). Line your cupcake tin

2. Toast 1 1/2 cup of almond slices in the oven for about 6 mins.

3. Grind the almonds in a food processor with 1/2 cup of the flour until very fine. In a medium bowl, combine the grounded almonds, remaining flour, baking powder, and salt. Reserve.

4. Beat butter, honey, 1/2 of the sugar, almond extract and vanilla essence in a mixing bowl until light and fluffy. Throw in the orange zest and add egg yolks one at the time at low speed. then switch to medium speed and continue beating for about 6-10 mins.

5. Add flour mixture in 3 equal parts to the yolk batter with a spatula, and then beat on low speed for 6 counts. Set aside.

6. Whisk the egg whites with the remaining half of the sugar on low speed for 5 mins and then medium speed for 10 mins. Make sure the whites are not too stiff. When you lift up the paddle, the whites should drop to foam a lil hoop at the tip.

7. Gently fold the whisked egg whites into the yolk batter in 3 parts. Fold with spatula lightly and quickly just until mixture is fully incorporated. Be careful not to over beat the mixture.

8. Spoon into cupcake liners and bake for about 20-25 mins

Cinnamon cream cheese frosting:
Recipe from Aunty Yochana

180 gm. cream cheese
50 gm. butter
1/2 tsp. vanilla essence
1 Tbsp. maple syrup (*I use honey)
1/8 tsp. ground cinnamon
1 cup icing sugar

Just beat everything in the mixer. Refrigerate.
You can make the frosting a day in advance.

Decorate the cupcakes with some toasted almonds and dusting of powdered sugar.

*Recipe can be use for loaf or bunt cake

NICE!!!!.....

i'm gonna try it...thank you for recipe.

ccyhan,

itz actually match made in heaven......

looks damm yuummmyyyyy...!!!!

will try out soon.... thks for sharing the recipe dear..

hugz

lovely combo of ingredients. thanks for sharing.

ccyhan, the cupcakes looks great! thank you for sharing it with us.

OOoo.. Looks so yummy. I will try this out next time. I made some cupcakes yesterday. I think I put too much almond extracts. Now the cupcakes got very strong almond essence.

ooo..looks so sinful yum yum!! btw, can anyone help me solve my dilemma? i have always try to bake a 'nice dome' shape cupcake or muffin but i always get a 'senget' or shifted dome, i mean the dome not in middle, it's always somewhere else..i always see them so beautifully made in recipe books and blogs and everywhere else..can anyone please enlighten me on how to do it right and put the dome back in the middle of the cupcake or muffin? thanks a bunch!!

Hi beginner,

I didn't see your comment until just now. sorry took me so long to reply hahaha.. I seldom encounter senget domes. Don't fill the cake batter too high toward the rim. Maybe fill it around 3/4 height (about 2 tablespoons cake batter). if I do encounter senget domes, I'd simply trim it off since its gonna be frosted anyway.

it's ok ccyhan..i'm here to learn anytime..so while waiting, make more senget dome cupcakes and muffins.. hahahahaha..my family very supportive,they sapu everything, senget or not..hahahahaha ok, will now take your advice and not be greedy in filling the cups..and ya hor, anyway, want to frost the cupcake ma, no need dome lah..see see..newbie like that lor..
thanks a bunch ccyhan..btw, love your creations! everyone here all very talented and passionate about baking..i'm real lucky to be able to join all of you..

Found this thread and tried these yesterday. They are absolutely Yummy, have a unique taste, are as light as air and have a uniform dome shape. Not got as far as the icing yet but....Do try this recipe if you want something different.

I can't wait to try them!!

Hi, Have anyone of you try these recipe. I try yesterday, and...and...and... I was so disapointed with the outcome ....
Oh GOD... The cake was so crunhy and so sweet.

Please help me... have anyone of you tried this recepi? And what was the outcome? I'm feel very shy to pose here.

But the frosting was simply amazing. At least, the frosting make me happy.

Luv,
Lovely Tulip

I have done this cake before and it was lovely. But I did reduce the sugar. My guests love them.

Thanks Chong,
I'm going to reduce the sugar in my next trial.
I'm very sure, something must went wrong.. Well I'm a newbie in baking... Today I'm going to try bake Sugee Cake. The leftover cuppies, I'm going to give to my staffs..( Bangla Baiyah) hehehehe!!!!

Lovely Tulip, sorry to hear about that! Make sure you take pictures of them so we can help you out I have yet to try these babies! Good luck with the sugee cake ;-)