Mini Almond Cupcakes
Mini Almond Cupcakes might be just the American recipe you are searching for. This vegetarian recipe serves 12. One serving contains 156 calories, 2g of protein, and 6g of fat. From preparation to the plate, this recipe takes roughly 46 minutes. A mixture of salt, granulated sugar, butter, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
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.