I had some almond meal in the cupboard that I wanted to use up, so of course I made cupcakes.
Well, the recipe calls them babycakes…it sounds cuter, but it’s really just a cake batter.
I don’t have a nice photo to go with this post, because I messed up the frosting…sorry.
Orange & Almond Babycakes Recipe
125g butter, softened
2/3 cup caster sugar
1 large orange, rind finely grated, juiced
1 cup SR flour
3/4 cup almond meal
Oven 180C (325F)
Beat butter, sugar and orange rind until pale and creamy.
Add eggs, one at a time.
Add flour, almond meal and then juice.
Only ever mix until just combined.
Pour batter into the cupcake papers, as big or as little as you like.
Bake accordingly until golden.
To make a nice cream cheese frosting, blend these ingredients in an electric mixer.
6 tablespoons butter, softened
130g cream cheese, softened
1 1/2 cups icing sugar
1 1/2 teaspoons finely grated orange zest
I tried this method of getting my frosting into the piping bag. It worked well. Try it.
I won’t show a photo of my cupcakes for this recipe because the icing was too runny, and simply not blog-worthy. So I looked up a proper frosting recipe for you to use. I don’t recommend hurling unknown quantities of cream cheese, icing sugar, butter and juice into a bowl and beating the hell out of it. It doesn’t work.
The cupcake recipe however was lovely I would use it again, but I don’t often have almond meal in the cupboard so I tend to go with the orange juice recipe from my previous Cupcake
It’s time for a cupcake montage.