Yields 11 cupcakes
For Cup cake :
1 cup All-purpose Flour
1 1 /4 tsp Baking Powder
A dash Salt
1/3 cup Unsalted Butter, Softened
100 grams Almond Paste
1/2 cup Granulated Sugar
2 whole Eggs
1/2 cup Milk
For Icing :
8 oz /226 gms Cool whip
or else u may go for cream cheese icing ..
The recipe called for almond paste. I made fresh almond paste since i had plenty in my pantry. What i did was, added the almond and half a cup of water in a bowl and microwaved for a minute. That made the skin loose. Just peeled the skin and ground the whole almonds into a fine paste by adding little bit of water.
Mix the baking powder ,salt & all purpose flour . I've already did that. In a mixing bowl add the almond paste, butter and sugar and beat it until it's fluffy , u may have to use a hand/stand mixer for this. Run the mixer for 3 minutes so that it makes light and fluffy.. Just keep the speed in medium low position. I kept mine in 2 position. Preheat the oven to 350 deg F
Now add the eggs one at a time and beat it well. Now adjust the speed to low and slowly add the flour and milk one at a time .Mix it well. Drop the vanilla essence too. Run the mixer until all the mixture combines well.
Finally, Dough is ready
Now pour 2/3 of the mixture in the muffin pan lined with cupcake covers.
Keep this in the oven and cook for 15 to 20 minutes. keep an eye on the cake when u cross 15 minutes. Mine took 18 minutes to cook.
Take the tray out and cool these for few minutes .
Thaw the Cool whip and add this into the piping bag and start decorating ..
My delicious Almond cup cake whipped topping with a cherry on top is ready to eat !!!!!!!!!
Haha trying to gobble one !!!!!