White Cupcakes

These White Cupcakes are my current pride and joy as they are my very first true baking recipe. They not only turned out great, it wasn’t anywhere near as hard as I expected to make them. I had a lot of apprehension knowing how different it is to bake with almond meal than with regular flour.

I really wanted to do a White Cupcake recipe as my first one since my son will only eat white cake and he especially loves it as cupcakes. He personally won’t eat any frosting so that left me free to play around with the frosting flavour a little. I paired these with a Caramel Buttercream that I also came up with when making these cupcakes.

Some of the most important things with this recipe is not to overdo the butter, not to over bake and to let the cupcakes cool down COMPLETELY before you frost or eat them. Too much butter will give you an over moist cupcake and they can dry out easily if over baked. I tested them at 20 minutes, 25 minutes and 30 minutes and the 25 minutes always was the perfect time. Remember of course that ovens vary so the time may be different with your oven.

Letting them cool completely is essential because if you peel the paper off them when they’re still warm, you may find them very moist and buttery as if under cooked. I’ve used unsalted butter here because they just tasted so incredibly salty with regular butter, although apparently I was the only one that noticed! Everyone else said they couldn’t notice any saltiness at all. But I could taste such a huge difference with the unsalted butter compared to the regular.

These White Cupcakes are great for kids, parties, picnics etc. and are both quick and very easy to make, with simple ingredients you can grab from your local supermarket. I usually always have all of these ingredients at home at any given time!

 

White Cupcakes – Makes 12

 

2 cups almond meal

½ cup sweetener (I used Natvia)

4 tsp baking powder

30g unsalted butter (approximately 2 tbsp)

2 eggs

2/3 cup unsweetened almond milk

1 tsp vanilla essence

 

Preheat your oven to 160C. Place almond meal, sweetener and baking powder in a large bowl and mix until well combined. In a second bowl melt your butter in the microwave for 30-45 seconds. You don’t want it to melt completely, stir the remaining butter at the end to finish melting. Add almond milk and eggs, if your butter is quite hot, add your milk first to prevent cooking your eggs. If it’s fairly cool, add your eggs first to prevent your cold unsweetened almond milk from solidifying the butter. Whisk together your additions with a fork. Add and whisk in your vanilla essence.

With a spoon, start mixing the dry ingredients at the centre of the bowl and start pouring in the wet ingredients while mixing. Once you’ve poured in all the wet ingredients, mix until well combined. It should be slightly thicker than a regular flour based cake batter with a possible grainy look from the almond meal.

Place 12 patty pans in a 12 cup capacity muffin pan. Mix up the batter again and then divide between the patty pans (about 1 ½ tbsp per patty pan for me). Bake for approximately 25 minutes or until golden and a skewer inserted in the centre comes out clean.

Allow to cool in the pan for about 5 minutes or until cupcakes are cool enough to handle and finish cooling on a wire rack. Eat as is or frost with your frosting of choice such as my Caramel Buttercream!

IMG_20180810_211728

 

Nutritional Info:

Cals – 141.4

Fat – 12.4g

Protein – 5.1g

Total Carbs – 4.6g

Fibre – 2g

Sugars – 0.8g

Net Carbs – 2.6g

 

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