These are soooo good!! I had some almond paste to use up and found this recipe in my recipe binders, though I'm not sure which magazine it came from. At any rate, I highly recommend it! particularly good with my homemade frosting, which I flavor with both vanilla and almond extracts.
Link to my YouTube 'making of the recipe' video: coming soon!
Ingredients:
2 1/2 oz. almond paste
1/3 c. sugar
1 large egg white
1/4 c. milk (I used whole, could also use 2%)
2 T. canola oil
85g (3 oz., or around 2/3 c.) all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
frosting, if desired
Directions:
1. Spray the cavities of a 24 mini cupcake mold with a non-stick baking spray with flour, such as Baker's Joy. Heat oven to 350°F.
2. In a large mixing bowl, use your fingers to combine the almond paste and sugar (smush it together) until it becomes a coarse sand-like mixture.
3. Use an electric mixer to beat the egg white into the mixture, followed by the milk, then the canola oil.
4. Whisk the baking powder and salt into the flour, then gradually add and beat in the dry mixture to the wet mixture in the bowl.
5. Divide batter evenly among the prepared cavities of the mini cupcake mold (around 2 tsp. each).
6. Bake for 8 minutes, or until toothpick inserted in center of a cupcake comes out clean. (took exactly 8 min for mine)
7. Cool in pan for 5 min, then remove cupcakes from mold and transfer to cooling rack to finish cooling completely before frosting (if desired). Enjoy!
