I had to test out some of Ming’s cupcake recipes after coming across the blogÂ Ming Makes Cupcakes. Â The decision of which cupcake to try first was a difficult one because all of her cupcakes look absolutely scrumptious! I decided to first try the Vanilla Almond Cupcakes with Maple Frosting because I am a sucker for breakfast and it was a great excuse to try making almond meal.
Ming, thank you for Â creating and sharing this little piece of heaven. Â These are one of the best cupcakes I have everÂ eaten- Â they just melt in your mouth!
Vanilla Almond Cupcake Ingredients:
- 1 cup flour
- 1/2 cup almond meal
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter, room temperature
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 cup milk
Preheat oven to 400 degrees.
Mix together 1 cup flour, 1/2 cup almond meal, 1 1/2 tsp baking powder and 1/4 tsp salt.Â Gradually beat in 1 stick of butter. Â Add 1 cup sugar and Â mix throughly. Â Add 2 eggs one at a time, beating between each egg. Â Stir in 1/2 tsp vanilla and 1/2 cup milk until just mixed. Â Place liners into cupcake pan and pour in batter to a little above half way. Â Bake at 400 degrees for 20 minutes or until you can stick a toothpick into the cupcake and it comes out almost clean.
Maple Frosting Ingredients
- 4 oz. cream cheese
- 1/2 stick butter, room temperature
- 2 cups confectioners sugar
- 1/4 cup maple syrup
Beat 4 oz. cream cheese and 1/2 stick of butter together. Â Add in 1/4 cup maple syrup. Gradually add 2 cups confectioners sugar and whip until frosting is creamy smooth. Â spread frosting over cupcakes and sprinkle with leftover almond meal.
I made my own almond meal by grinding up a cup of almonds in a food processor. Â Only ground the almonds for a couple minutes or they will turn into almond flour. Â Extra almond meal? I used the left over almond meal in my oatmeal and greek yogurt the rest of the week.
Mix together flour, almond meal, baking powder and salt.
Gradually beat in room temperature butter and then add sugar and Â mix throughly.
Add eggs one at a time, beating between each egg. Â Stir in vanilla and milk until just mixed. Â Taste batter with CAUTION! This is the creamiest, smoothest most spectacular batter I have ever tasted.
Place liners into cupcake pan and pour in batter to a little above half way.
Bake at 400 degrees for 20 minutes or until you can stick a toothpick into the cupcake and it comes out almost clean.
Beat cream cheese and butter together. Â Add the syrup! Â I wish I could say I used some amazing maple syrup. Â IÂ didn’t, I used Hungry Jack. Â The bottleÂ doesn’tÂ even say the word maple on it.
Gradually add the confectioners sugar and whip until frosting is creamy smooth.
I used a spatula in a circular motion to apply theÂ icing. Â Simple.
Sprinkle the cupcakes with the leftover almond meal and take a huge bite!