Saturday, August 19, 2006

The Almond Pound Cupcakes

Cherry and Almond tastes awesome.
Check the wikipedia articles about Almonds and Cherries here.
Excellent for Elevenses :D


Almond Pound Cup Cake Recipe:

1 cup unsalted butter
3 cups of cake flour
3 cups granulated sugar
6 eggs
11/2 cups heavy cream
100g (average small bag size) almonds
1 tsp bourbon vanilla
1 1/2 tsps pure almond extract

Red Cherry Preserves for filling

Remove eggs and butter from the fridge so that they can warm up to room temperature, preaheat oven to 300f.

Make the Almond cream; put the almonds in the blender so that you are ready to add the cream as soon as it's to temperature. Bring the cream to a boil in a heavy bottom saucepan, pour over almonds and blend for two minutes. Let cool. Strain the mixture and reserve 1 cup of cream for the recipe. If there is a little less liquid than that when the process is finished top up to 1 cup with cream. You have the option of using half of the almonds in the recipe for crunch. Stir in extracts.

Beat the butter and sugar until fluffy, approximately 10 minutes. Add eggs one at a time, mixing after each addition. Add flour and cream in two batches alternately. Cook cupcakes for 20- 25 minutes. Let cool on a wire rack.

Cut a hollow out of the top of the cupcake and fill with preserves, top with rich vanilla buttercream.

















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