So I was preparing cupcakes for my 3rd lesson of the first Wilton course and I decided to try my own recipe. Bad move, considering they shrunk so bad from the cases they are completely unsuitable.
On the other hand, I feel these are moist, Dense and Rich almond babycakes. They have a dense tight crumb and marzipan flavour… my favourite..
These pull away from the cases so are best served without.
90g cream cheese
90g butter
2 eggs
3/4 cup caster sugar
1/4 tsp almond essence (optional)
1/2 cup ground almonds
1/3 cup all purpose/plain flour
1/3 tsp baking powder
Preheat oven to 180 degrees Celsius. Beat butter and cream cheese together until smooth. Beat in sugar until light and fluffy. Add eggs one at a time until smooth. Add essence.
Add all dry ingredients and mix all together until no flours showing.
Fill cupcake liners or a small cake tin and bake for 20 minutes or until lightly golden on top.
I ate these very babycakes, plus many, many more. They are definately my favourites at the mo. So rich and dense – and they heat up well the next day in the microwave too.
And don’t forget to add the custard (preferably cold)!
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