Individual almond cupcakes with chocolate Schmear Glaze.
For the Cupcakes
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup (6 ounces) butter, room temperature
3/4 cup granulated sugar
1/2 cup (4 ounces) Love’n Bake® Almond Paste
1 teaspoon almond extract, optional
1 teaspoon vanilla extract
3 large eggs, room temperature
1/3 cup yogurt
1/2 cup milk
For the Glaze
1 can Love’n Bake® Chocolate Schmear
1/2 cup light cream
Toasted sliced almonds as needed for garnish
Heat the oven to 350 degrees F. Grease two 12-cup muffin pans and line
them with paper liners.
Stir together the flour, baking powder and salt.
Beat the butter in the bowl of a mixer fitted with a flat paddle until smooth.
Add the sugar and cream until fluffy, about 2 minutes. Crumble the Love’n Bake®
Almond Paste into the creamed butter and beat another minute or two until evenly
Stir in the extracts. Then beat in the eggs one at a time.
Combine the yogurt and milk. Add the liquids to the butter mixture alternating
with the dry ingredients in three additions scraping the bowl well after each
ingredient is added.
Divide the batter evenly between the prepared pans using an ice cream scoop.
Fill each muffin cup 2/3 of the way full.
Bake until the cakes crest slightly, brown and spring back when pressed
lightly in the center, about 15 to 18 minutes.
Cool the cupcakes on a rack completely before glazing.
While the cupcakes cool, prepare the glaze. Heat the Love’n Bake® Chocolate
Schmear and cream in a small saucepan over medium heat. Whisk the ingredients
together until they are smooth and lump free. Continue heating the glaze, stirring
frequently for a few minutes until the mixture is smooth and shiny.
To glaze and decorate the cupcakes, place a generous mound of glaze in the
center of a cupcake. Using a spatula or flat knife, push the glaze out to the
edges of the cupcake without touching the paper.
Roll the edges of each glazed cupcake in toasted almonds.
Yield: 2 dozen
When kept lightly covered in a cool place, these cupcakes will keep for 2 or
Recipe and photo credit: Love’n Bake® - AmericanAlmond.com