Almond Citrus Cupcake
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Cake Flour1.666667 cups
Granulated Sugar1 tbsp
Baking Powder1 pinch
Salt1
Egg1 cup
Whole Milk2 tbsps
Freshly Squeezed Orange Juice1 tsp
Vanilla Extract1 tsp
Almond Extract450 g
Sugar (confectioners')Directions:
1
For the cupcake batter: Preheat the oven to 325 degrees F
2
Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray
3
In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt
4
Add the butter and mix until crumbly in appearance, about 1 minute
5
Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute
6
In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest
7
Mix approximately a third of the wet ingredients into the flour mixture
8
Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed
9
Continue two more times with the remaining wet ingredients, beating for 1 minute between additions
10
Scoop one scoop of the batter into each cupcake liner
11
Bake until the cupcakes bounce back from gentle pressure, about 20 minutes
12
Remove from the pans and cool
13
For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes
14
On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute
15
Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes
16
To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip