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Almond Cupcakes

Almond Cupcakes

These Almond Cupcakes come with a surprise on top: an almond fudge ball (almond brigadeiro).
Course Dessert
Cuisine American, brazilian
Keyword almond, brigadeiro, cupcakes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 12 cupcakes
Calories 215 kcal

Ingredients

Almond Cupcakes

  • 1 1/4 cups all-purpose flour 159 grams, 5.6 oz
  • 1/2 cup almond flour 48 grams, 1.6 oz
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 3/4 cups granulated sugar 150 grams, 5.3 oz.
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup buttermilk

Almond Cream Cheese Frosting

  • 1/2 cup cream cheese softened (113 grams, 4 oz)
  • 6 tablespoons unsalted butter softened (85 grams, 3 oz)
  • 3 cups powdered sugar 382 grams, 13.5 oz
  • 1 cup almond flour 96 grams, 3.3 oz
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Almond Fudge

  • 1 can condensed milk 396 grams, 14 oz
  • 1/4 cup almond flour 24 grams, 0.8 oz
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract
  • 1 cup crushed almonds or finely chopped

Instructions

Almond Cupcakes

  1. Pre-heat oven to 350F.
  2. Sift all-purpose flour, almond flour, baking powder, baking soda and salt together. Set aside.
  3. Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
  4. Add sugar and whisk for about 1 minute. You can use a mixer to do this, or simply a whisk. I usually go with just a whisk.
  5. Add vanilla and almond extract.
  6. Add half of the flour, whisk briefly until just combined.
  7. Now, add half of the buttermilk, and whisk until incorporated.
  8. Add the other half of the dry ingredients and whisk gently.
  9. Finally, add rest of the buttermilk. Make sure to just whisk the mixture until combined.
  10. Don’t overmix it!
  11. Pour batter evenly into a cupcake pan lined with cupcake liners, or buttered and floured.
  12. Bake for 10-12 minutes, checking in between to rotate pans.
  13. Remove from the oven once cupcakes are lightly golden brown and puffed.

Almond Cream Cheese Frosting

  1. Start by creaming the butter and cream cheese in the bowl of an electric mixer for about 2 minutes.
  2. Sift powdered sugar and almond flour together.
  3. With the mixer off, add sifted powdered sugar and almond flour to the cream cheese and butter mixture.
  4. Stir on low until sugar has been incorporated.
  5. Raise speed to medium-high and cream for a couple of minutes, until fluffy. Add extracts and mix to combine.

Almond fudge

  1. In a small saucepan combine condensed milk, almond flour, butter, and almond extract.
  2. Bring mixture to a boil over medium high heat. Once it gets to a boil, reduce heat to medium low. Keep stirring and cooking until mixture is very thick. It will take about 10 minutes, sometimes more depending on how low you have the heat on.
  3. Basically, you want to be able to flip the pan on the side, and the whole fudge should slide to the bottom. Brazilians usually describe this as looking like a wave at the beach, because the top part of the fudge mixture is supposed to curl up slightly resembling a wave. Trust me, you will be able to identify this step once you get there.
  4. When that happens, turn the heat off and transfer fudge to a heat-proof bowl.
  5. Let it cool down completely and chill it in the fridge for a few hours before rolling it up.
  6. Lightly grease your hands with butter, pick up small amounts of fudge with a spoon and roll it between your greased hands into a smooth ball.
  7. Coat in almond flour.
  8. You can place them in small paper liners they sell at most stores that carry cake decorating supplies.
  9. Store these in the fridge for up to 4 days, and in the freezer for up to a couple of months.

To assemble

  1. Pipe buttercream on top of cupcakes.

Storage

  1. Store in the fridge for up to 4 days.