Vanilla Almond Cupcake with Maple Frosting

Aug 23, 2011 by Gina Mueller

I finally purchased a cupcake pan after being inspired by Ming Makes Cupcakes.

My favorite meal, breakfast, combined with dessert makes for one fantastic cupcake.  First things first, THANK YOU Ming for creating this little piece of heaven.  Now if you are considering making this cupcake immediately stop all considerations and MAKE IT!  Trust me they are amazing.  Melt in your mouth AMAZING!

My Aunt passed down my grandmothers Corelle Ware plates to me the other week.  I love them!  I can literally see my mother as a little girl eating fried chicken and cinnamon rolls off these plates.

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

I made my own almond meal by grinding up a cup of almonds in a food processor.  Only ground the almonds for a couple minutes or they will turn into almond flour.  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.

Add sugar and  mix throughly.

Add eggs one at a time, beating between each egg.  Stir in vanilla and milk until just mixed.  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.

 

Frosting Ingredients

• 4 oz. cream cheese
• 1/2 stick butter, room temperature
• 2 cups confectioners sugar
• 1/4 cup maple syrup

 Beat cream cheese and butter together.  Add the syrup!  I wish I could say I used some amazing maple syrup.  I didn’t, I used Hungry Jack.  The bottle doesn’t 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 the icing.  Simple.

 Sprinkle the cupcakes with the leftover almond meal and take a huge bite!

Related posts:

1. Cupcake Porn