Almond Cupcakes
The perfect coffee cupcake. This almond cupcake is moist, fluffy, and has a delicious almond base. Make these for your next book club because they are sure to impress!
Servings 14
Ingredients
- ¼ Cup Unsalted Butter At room temperature
- ¼ Cup Vegetable Oil
- ¾ Cup Granulated Sugar
- 3 Egg Whites At room temperature
- 1 and ½ Cup Cake Flour See note about cake flour substitution
- ½ tablespoon Baking Powder
- ¼ teaspoon salt
- ¼ teaspoon Baking Soda
- ¾ Cup Buttermilk See note about cake flour substitution
- 1 teaspoon Almond Extract
Instructions
- Preheat the oven to 325 degrees F
- Line the muffin tin with cupcakes liners. Set aside.
- In the bowl of an electric stand mixer with the paddle attachment, beat butter and oil together on high speed until completely unified, light and creamy - approximately 4-5 minutes.
- Sift together cake flour, baking powder, baking soda
- Scrape down the sides and bottom of the bowl.
- With the mixer on low speed, gradually pour in sugar. Turn mixer up to high speed and mix until light and fluffy - approximately 2 minutes.
- Scrape down the sides and bottom of the bowl with a rubber spatula. With the mixer on low speed, add in the egg whites one at a time followed by the vanilla extract and almond extract. Beat on medium until combined
- Scrape down the sides and bottom of the bowl with a rubber spatula.
- With the mixer on low speed, add in ⅓rd of the flour mixture. Mix until just combined. Scrape down the sides of the bowl. With the mixture on low speed, add in ½ the buttermilk. Mix until just combined. Repeat. Begin and end with the flour mixture.
- Spoon the batter into the cupcake liners. Fill ¾ full. Bake for 16-18 minutes or until a toothpick inserted into the centre of the cupcake comes out clean.
- Allow cupcakes to cool completely before frosting.
- Frost with Vanilla Swiss Meringue buttercream. Store in an airtight container in the fridge for up to 3 days. For maximum freshness I recommend eating the day of or within 1 -2 days.
Notes
How to Make Buttermilk
For each cup of buttermilk needed, add one tablespoon of white vinegar (I use this most often) or one tablespoon of lemon juice to a cup of milk (I prefer whole milk)
How to Make a Cake Flour Substitute
For each cup of all purpose (AP) flour, remove two tablespoon and replace with two tablespoon of cornstarch. Whisk together well. This will create a softer flour, more similar to cake flour.