Thursday, February 18, 2010

Caitlin's Customary Cupcakes

Last 4th of July I decided to make a batch of berry-decorated cupcakes. From there, my love of cupcakes only grew. I started making all kinds of cupcakes: vanilla, mocha, pumpkin, peppermint. I would bake them on Sunday at my house and then bring them to school and pass them out. There never had to be an occasion, just a love. I now have a wonderful collection of cupcake themed things that I gathered in the past year.

Through all of this, one cupcake recipe has stood out among the rest. On a whim, I decided to make almond cupcakes. I didn't know if they would work out at all, but the cupcake muses were with me that day - and this recipe was born. So, I give to you, wonderful readers, my most treasured recipe for Almond Cupcakes with Ultimate Buttercream Icing and Topped with Cinnamon. (Yields 18, so you might want to double it)

Almond Cupcakes with Ultimate Vanilla Buttercream (makes 18)
*Click here for a printer-friendly version of this recipe*

2 cup of flour
2 1/2 tsp baking powder
1/8 tsp. salt
1 cup of unsalted butter, soft
3 1/2 oz. almond paste
1 cup of sugar
1 cup of milk
3 large eggs
1 tsp. vanilla
Preheat to 350.

Whisk together flour, baking powder, & salt. In another bowl, mix butter, almond paste & sugar until light & fluffy - 3 minutes. Add eggs 1 at a time. On low, alternately add milk & flour mixture. Stir in vanilla. Fill cups 2/3 full and then bake for 15 - 20 minutes or until done.
I know it sounds weird to use almond paste - but it really works. You need to heat it up a little to make it pliable before you use it. In the store it is normally in the highest, furthest corner of the baking isle - near the marzipan and other such things. I really wouldn't try and substitute almond extract for the paste - it would make it too runny. But, if you want a more almondy flavor, I am sure you could add some extract in too.

Now let those puppies cool completely before piping on this awesome butter cream (Yield 2 c.)

1/2 cup unsalted butter, softened
2 teaspoons vanilla bean paste
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
3 to 5 Tbsp. milk

Cream the butter, vanilla bean paste, and salt together. Alternately add powdered sugar and milk until creamy. You may need to add in some more milk or sugar until you get a consistency you want. I like a really stiff consistency just so my ridges in the icing don't fall apart. Then pipe on the icing with a fun wavy tip. Sprinkle cinnamon on top for added flavor and prettiness.
I love these, and I hope you do to! Let me know what you think.

Grace and Peace,


  1. just saw your cupcakes on pw's tasty kitchen. happened to click on your profile...saw you were from nashville and had to say hi. i'm a nashville girl myself. anyway lovely looking cupcakes!

  2. Amy, I don't know your friends, but I really think that we need to open some sort or bistro/diner/bakery! These look amazing, and I add Almond to any desert I can, so you know that I will be trying these shortly!