Almond Cupcakes are an incredibly yummy sweet delicacy with the goodness of almonds. These moist and fluffy cupcakes are perfect for making on any happy occasion.
This cupcake is a favourite of people with sweet tooth. These cupcakes are moist and sponge-like. Hence it is favoured by all age groups. The plus side of this recipe, it is eggless!
You can eat these anytime, irrespective of time and occasion.
Ingredients of Almond Cupcakes
It is a less fussy recipe. Hence the number of ingredients is also less.
How will it be almond cupcakes without almonds? Hence we’ll need lots of almonds for this recipe. However, some recipes use almond extracts instead of almonds.
Generally, while baking, butter is widely used. But we are using oil here. Oil is flavourless in comparison to butter. Also, the cupcakes will be denser and will rise more when using oil and keep them moist and tender.
Vegetable oil is the most common choice. However, any type of flavourless oil will be okay to use. But avoid opting for olive oil if you are using almond extract, as both don’t go well together.
Do not substitute this with any other type of sugar. Changing the type of sugar will affect the texture of the cupcakes as well. Also, it is recommended not to change the measure of the sugar powder here.
Baking Powder & Baking Soda
Both of these are leavening agents. Most of the time, baking soda is enough for leavening the batter. But there are instances where it does not create enough carbon dioxide bubbles to make it rise.
In that case, we cannot add more baking soda as it will neutralize the flavour and not raise the batter. Therefore, baking powder will be added for extra leavening and raising the batter more.
It is the most commonly used flour in baking. However, you can substitute this with other gluten-free flour to bake the cupcakes. Whole-wheat flour is also okay to use.
But if you are using gluten-free flour, you need to remember two things. First, whisk it more than usual as it helps in raising the cupcake and give it tender crumbs. Secondly, let the batter rest because the flour takes more time in absorbing moisture and fats.
It is not uncommon to use curd/yoghurt in baking. We are substituting milk with curd here. It helps retain the moisture, especially in eggless bakes, since oil is not enough. Moreover, it also helps in baking soda to react.
We are also using vanilla essence for some flavouring. But any kind that goes well with it is alright to use.
Preparing Almond Cupcakes
The oven needs to be pre-heated for 10 minutes at 160° C before you are ready to put the cupcakes in. It will ensure the oven gets at the right temperature when you will place the cupcakes. It also helps with the leavening agents to react.
To prepare the mixture first, you need to whisk sugar and oil in a bowl until they combine correctly. Then, you can add more oil if the combination seems dry.
Now you need to add curd and then mix all of it until the sugar is completely dissolved. Once done, keep this bowl aside.
After this, mix all the dry ingredients. Hence, you’ll need another bowl, all-purpose flour, almonds, baking soda, and baking powder. Then mix all these.
Once you are done, we need to pour the liquid mixture into the dry ingredients bowl. But do it gradually instead of at once. This way, it will be easier to mix the ingredients. Add vanilla essence as well halfway through.
Now comes the time to fill the cupcakes liner. Before that, grease them with oil and place them in the baking tray. Use an ice cream scoop to fill the liners with the mixture. It is way easy like this. Remember to fill it in only two-thirds and not wholly.
Garnish the cupcakes with almonds. The almonds can be sliced or grounded, your choice. Tap the tray to release the extra bubbles in the mixture. Place the tray in the oven and bake them to 160° C for 12 mins.
The almond cupcakes are ready. Let them cool if they are too hot before you eat them.
Storing Almond Cupcakes
If you store the cupcakes in an airtight container, they will stay edible for two days at room temperature, a week in the refrigerator, and three months in the freezer. But this is without the frosting.
If you store the cupcakes with frosting, then at room temperature in an airtight container will be edible for just a night.
- If you want to use butter instead of oil, use unsalted butter.
- Buttermilk is a lighter substitute to use for curd. But it will make the batter runny and contains less fat. It goes well in a recipe with egg yolks.
- Top it up with some nice whipped cream or fillings to make it more delightful.
- Sometimes, fillings are made with amaretto for this cupcake instead of almond extract. It is a liqueur that tastes like almonds.
- If any of the ingredients are cold, let it get to room temperature before starting.
- You can also use any extract that goes well. Just don’t change the quantity.