IMG_4436-1

I saw this recipe posted by Adam Liaw (of Masterchef Australia fame) on Twitter and it looked stunning. Making a cake that separates when cooked into two layers, one with a delicious soft custard layer and another light and fluffy sponge layer is one that I had to try making. Though, I made a mistake of taking it out too early  so that’s why there’s a few cracks but apart from that, it looked great and where dusting some icing sugar over it helps cover some of that up.

Orange Marmalade Custard Cake (adapted from Adam Liaw’s recipe on GoodFood.com.au)
Makes: One 20cm cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
180g Orange Marmalade (1/2 cup)
125g Unsalted Butter, plus extra for greasing
4 Egg Yolks
4 Egg Whites
120g Caster Sugar
1 tbsp Cold Water
160g Plain Flour
500ml Full Cream Milk
1 tsp White Vinegar
50g Icing Sugar

IMG_4301-1

Method
1. Preheat oven to 160ºC and line a 20cm square cake tin.
2. In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.

IMG_4304-1IMG_4310-1
3. In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.

IMG_4308-1IMG_4311-1

4. Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.

IMG_4313-1
5. Add the plain flour to the mixture and mix on a slow speed until just incorporated.

IMG_4315-1IMG_4320-1

6. Then add in the milk a bit at a time until the mixture is smooth.

IMG_4324-1IMG_4328-1
7. Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.

IMG_4329-1IMG_4331-1
8. Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.

IMG_4338-1IMG_4340-1IMG_4342-1
9. Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.

IMG_4343-1IMG_4347-1

10. Remove from the fridge and from the tin, slice and dust with icing sugar to serve.
IMG_4349-1IMG_4409-1

Marmalade Custard Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This cake separates during cooking into a delicious custard layer with an incredibly fluffy sponge layer.
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Marmalade Custard Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This cake separates during cooking into a delicious custard layer with an incredibly fluffy sponge layer.
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Ingredients
  • 180g Orange Marmalade(180g = 1/2 cup)
  • 125g Unsalted Butterplus extra for greasing
  • 4 Egg Yolks
  • 4 Egg Whites
  • 120g Caster Sugar
  • 1tbsp Cold Water
  • 160g Plain Flour
  • 500ml Full Cream Milk
  • 1tsp White Vinegar
  • 50g Icing Sugarfor dusting
Servings: Cake
Units:
Instructions
  1. Preheat oven to 160ºC and line a 20cm square cake tin.
  2. In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.
  3. In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.
  4. Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.
  5. Add the plain flour to the mixture and mix on a slow speed until just incorporated.
  6. Then add in the milk a bit at a time until the mixture is smooth.
  7. Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.
  8. Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.
  9. Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.
  10. Remove from the fridge and from the tin, slice and dust with icing sugar to serve.
Recipe Notes

IMG_4427-1

  • The orange marmalade can be substituted for your favourite kind of marmalade.
Share this Recipe
Powered byWP Ultimate Recipe

IMG_5264-1

I had leftover lychees from making Lychee macarons so I decided to try making a lychee chiffon cake substituting the typically used Pandan juice with lychee puree. The Lychee Chiffon cake here has this subtle lychee flavour, almost like a little tang to it. Could be too subtle for some, but it’s definitely a wonderful, light chiffon cake.

Lychee Chiffon Cake (adapted from Pick Yin’s blog)
Makes: One 25cm Cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
160g Lychees, Canned and Strained (Makes 1/2 cup Lychee Puree)
180g Self Raising Flour
50g Caster Sugar
8 Egg Yolks
6 tbsp Corn Oil
1/4 tsp Baking Soda
8 Egg Whites
100g Caster Sugar
1/2 tsp Cream of Tartar

IMG_5058-1

Method
1. Preheat oven to 170°C.
2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.

IMG_5061-1IMG_5064-1IMG_5066-1
3. Sift the self raising flour and baking soda in a small bowl.

IMG_5069-1IMG_5071-1
4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.

IMG_5072-1IMG_5074-1

5. Add the lychee puree to the egg mixture and mix until combined.
IMG_5079-1
6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted.

IMG_5080-1IMG_5082-1

7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.

IMG_5084-1IMG_5086-1
8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.

IMG_5088-1IMG_5090-1IMG_5094-1IMG_5095-1
9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.

IMG_5097-1IMG_5099-1IMG_5101-1IMG_5103-1
10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.

IMG_5106-1IMG_5107-1IMG_5114-1
11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.

IMG_5115-1IMG_5117-1IMG_5237-1

Lychee Chiffon Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Lychee Chiffon Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Ingredients
  • 160g LycheesCanned, Strained
  • 180g Self-Raising Flour
  • 50g Caster Sugar
  • 8 Egg Yolks
  • 6tbsp Corn Oil
  • 1/4tsp Baking Soda
  • 8 Egg Whites
  • 100g Caster Sugar
  • 1/2tsp Cream of Tartar
Servings: Cake
Units:
Instructions
  1. Preheat oven to 170°C.
  2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.
  3. Sift the self raising flour and baking soda in a small bowl.
  4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.
  5. Add the lychee puree to the egg mixture and mix until combined.
  6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted
  7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.
  8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.
  9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.
  10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.
  11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.
Recipe Notes

IMG_5233-1

  • 160g of canned and strained Lychees should make 1/2 cup Lychee Puree
Share this Recipe
Powered byWP Ultimate Recipe
Tagged with:
 

IMG_4562-1

I love mixing Western style desserts with Asian flavours and here I found a recipe from Just One Cookbook that combines that creamy and light French Crème Brûlée with Japanese Green Tea flavour for that slightly bitter tea note. Perfect!

Green Tea Crème Brûlée (adapted from Just One Cookbook)
Ingredients
360ml Thickened Cream
360ml Full Cream Milk
1 tbsp Green Tea Powder
5 Large Egg Yolks
100g Caster Sugar, plus 1 tsp for each serving

Equipment
Kitchen Blowtorch

IMG_4454-1

Method
1. Preheat oven to 150°C.
2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it’s very hot to touch but not boiling. Remove from the heat and allow to cool.

IMG_4458-1IMG_4465-1
3. Start to boil a kettle over the stove.
4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.

IMG_4463-1IMG_4466-1
5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.

IMG_4470-1IMG_4473-1
6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.

IMG_4480-1IMG_4482-1
7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.

IMG_4489-1
8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).

IMG_4498-1
9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.

IMG_4502-1IMG_4504-1IMG_4542-1

Green Tea Crème Brûlée
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Green Tea Crème Brûlée
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Ingredients
Crème Brûlée
  • 360ml Thickened Cream
  • 360ml Full Cream Milk
  • 1tbsp Green Tea Powder
  • 5 Large Egg Yolks
  • 100g Caster Sugarplus 1 tsp for each serving
Equipment
  • Kitchen Blowtorch
Servings: People
Units:
Instructions
  1. Preheat oven to 150°C.
  2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it's very hot to touch but not boiling. Remove from the heat and allow to cool.
  3. Start to boil a kettle over the stove.
  4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.
  5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.
  6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.
  7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.
  8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).
  9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.
Recipe Notes

IMG_4580-1

Share this Recipe
Powered byWP Ultimate Recipe

IMG_3888-1

I love the taste of peppermint. There’s something just so refreshing about it and it goes perfectly with rich and creamy chocolate. I found this lovely recipe from The Food Charlatan and the cookies looked spectacular so I had to give it a try.

Mint Chocolate Cookies (adapted from The Food Charlatan)
Makes: 40 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Passive Time: 1 hour (optional)

Ingredients
225g Unsalted Butter, Softened
160g Caster Sugar
2 Large Eggs
1 Egg Yolk
1 tsp Peppermint Extract
10 drops Green Food Colouring
585g Plain Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cream of Tartar
1/2 tsp Salt
170g Dark Chocolate Chips
170g Milk Chocolate Chips

DSC04804-1

Method
1. Preheat oven to 175°C and line baking sheets with baking paper.
2. In a stand mixer, beat the unsalted butter and caster sugar together until light and fluffy.

DSC04806-1DSC04809-1
3. Add the eggs and yolk, peppermint extract and food colouring and mix until well combined.

DSC04812-1DSC04816-1
4. In a separate bowl, sift the plain flour, baking powder, baking soda, cream of tartar and salt.

DSC04814-1
5. Add the dry flour mixture to the butter mixture and mix until mixture is not fully combined.

DSC04818-1DSC04821-1
6. Set aside around 1/3 cup a mixture of dark and milk chocolate chips. Then take half of the dark and milk chocolate chips and chop coarsely with a knife.

DSC04823-1
7. Add the rest of the chocolate chips and coarsely chopped chocolate chips to the cookie dough mixture and mix until just combined.

DSC04825-1DSC04827-1
8. Take a tablespoon of the dough and shape it to form a ball. Place these on the baking sheets and then gently flatten them. Then press the leftover chocolate chips on the top of the cookies.

DSC04829-1
9. Place the cookies into the oven and bake for around 8 to 10 minutes or until the cookies are just starting to brown. Remove from the oven and allow to cool for around 5 minutes then remove the cookies from the baking sheets and place onto cooling racks to cool completely.DSC04833-1IMG_3953-1

Mint Choc Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Peppermint + Choc Chip = the best
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Mint Choc Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Peppermint + Choc Chip = the best
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Ingredients
  • 225g Unsalted ButterSoftened
  • 160g Caster Sugar
  • 2 Large Eggs
  • 1 Egg Yolk
  • 1tsp Peppermint Extract
  • 10drops Green Food Colouring
  • 585g Plain Flour
  • 2tsp Baking Powder
  • 1tsp Baking Soda
  • 1tsp Cream of Tartar
  • 1/2tsp Salt
  • 170g Dark Chocolate Chips
  • 170g Milk Chocolate Chips
Servings: Cookies
Units:
Instructions
  1. Preheat oven to 175°C and line baking sheets with baking paper.
  2. In a stand mixer, beat the unsalted butter and caster sugar together until light and fluffy.
  3. Add the eggs and yolk, peppermint extract and food colouring and mix until well combined.
  4. In a separate bowl, sift the plain flour, baking powder, baking soda, cream of tartar and salt.
  5. Add the dry flour mixture to the butter mixture and mix until mixture is not fully combined.
  6. Set aside around 1/3 cup a mixture of dark and milk chocolate chips. Then take half of the dark and milk chocolate chips and chop coarsely with a knife.
  7. Add the rest of the chocolate chips and coarsely chopped chocolate chips to the cookie dough mixture and mix until just combined.
  8. Take a tablespoon of the dough and shape it to form a ball. Place these on the baking sheets and then gently flatten them. Then press the leftover chocolate chips on the top of the cookies.
  9. Place the cookies into the oven and bake for around 8 to 10 minutes or until the cookies are just starting to brown. Remove from the oven and allow to cool for around 5 minutes then remove the cookies from the baking sheets and place onto cooling racks to cool completely.
Recipe Notes

IMG_3927-1

  • You can chill the dough before placing onto baking sheets as you'll find the flavour changes slightly.
Share this Recipe
Powered byWP Ultimate Recipe

IMG_3239-1

An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination. Recipe adapted from Small Indulgences.

Almond Butter Cupcakes with Almond Buttercream Frosting (adapted from Small Indulgences)
Makes: 12 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Passive Time: 30 minutes

Ingredients
Almond Butter Cupcakes
70g Brown Sugar
1 Egg
1 tbsp Vegetable Oil
1/4 tsp Almond Extract (Optional)
1 tbsp Baking Powder
150g Plain Flour
120ml Light Milk
70g Almond Butter

Almond Buttercream
85g Unsalted Butter, Softened
140g Almond Butter
140g Icing Sugar
1/4 tsp Almond Extract (Optional)
3 to 6 tbsp Thickened Cream (45ml to 90ml)

IMG_3124-1IMG_3151-1

Method
Almond Butter Cupcakes
1. Preheat the oven to 175°C.
2. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.

IMG_3128-1IMG_3136-1
3. Sift the plain flour and baking powder in a separate bowl.

IMG_3132-1
4. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.

IMG_3139-1IMG_3141-1
5. Add the almond butter, then whisk until smooth.

IMG_3142-1IMG_3145-1
6. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.

IMG_3147-1IMG_3149-1

Almond Buttercream Frosting
1. In a stand mixer, beat the butter and almond butter together until light and fluffy.

IMG_3156-1IMG_3158-1
2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.

IMG_3159-1IMG_3162-1
3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.

IMG_3163-1IMG_3167-1
4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.

IMG_3170-1IMG_3255-1

Almond Butter Cupcakes with Almond Buttercream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination.
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Almond Butter Cupcakes with Almond Buttercream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination.
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Ingredients
Almond Butter Cupcakes
  • 70g Brown Sugar
  • 1 egg
  • 1tbsp Vegetable Oil
  • 1/4tsp Almond ExtractOptional
  • 1tbsp Baking Powder
  • 150g Plain Flour
  • 120ml Light Milk
  • 70g Almond Butter
Almond Buttercream Frosting
  • 85g Unsalted ButterSoftened
  • 140g Almond Butter
  • 140g Icing Sugar
  • 1/4tsp Almond ExtractOptional
  • 3tbsp Thickened Cream
Servings: Cupcakes
Units:
Instructions
Almond Butter Cupcakes
  1. Preheat the oven to 175°C.
  1. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.
  2. Sift the plain flour and baking powder in a separate bowl.
  3. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.
  4. Add the almond butter, then whisk until smooth.
  5. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.
Almond Buttercream Frosting
  1. In a stand mixer, beat the butter and almond butter together until light and fluffy.
  2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.
  3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.
  4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.
Recipe Notes

IMG_3243-1

  • Almond Extract/Essence can be quite overpowering and while I did use in it my cupcakes it is definitely an acquired taste. I think it works well without it as well.
Share this Recipe
Powered byWP Ultimate Recipe
Set your Twitter account name in your settings to use the TwitterBar Section.