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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Kids will love decorating these cute Mini Almond Cupcakes. Feel free to tint the icing to a variety of festive shades for these little confections. Ingredients:
2 1/2 ounces almond paste |
1/3 cup granulated sugar |
1 large egg white |
1/4 cup 2% reduced-fat milk |
2 tablespoons canola oil |
3 ounces all-purpose flour (about 2/3 cup) |
1 teaspoon baking powder |
1/4 teaspoon salt |
baking spray with flour (such as baker's joy) |
2 ounces 1/3-less-fat cream cheese, softened |
1 tablespoon butter, softened |
1 cup powdered sugar |
1/4 teaspoon vanilla extract |
dash of salt |
Directions:
1. Preheat oven to 350°.
2. To prepare cupcakes, place almond paste and granulated sugar in a bowl. Beat with a mixer at medium speed until mixture is sandy (about 2 minutes). Add egg white, and beat for 1 minute or until well combined. Add milk and oil; beat 1 minute or until well combined.
3. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture to almond mixture; beat at low speed 1 minute or until combined. Divide batter evenly among 24 miniature muffin cups coated with baking spray (a scant 2 teaspoons batter each). Bake at 350° for 8 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on rack.
4. To prepare icing, place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth (about 2 minutes). Add the remaining ingredients; beat for 2 minutes or until well combined and smooth. Tint icing, if desired. Top each cupcake with about 1 1/2 teaspoons icing.
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