Mini Almond Cupcakes
2 1/2 ounces almond paste
1/3 cup granulated sugar
1 large egg white
1/4 cup 2% milk
2 tablespoons canola oil
3 ounces all purpose flour about 2/3 cup
1 teaspoon baking powder
1/4 teaspoon salt
Baking spray with flout such as Baker’s Joy
2 ounces softened cream cheese
1 tablespoon butter, softened
1 cup powdered sugar
1/4 teaspoon vanilla extract
Pinch of salt
Preheat oven to 350 degrees
To prepare cupcakes
Place almond paste and granulated sugar in a bowl. Beat with mixer at medium speed until mistrue si sandy.
About 2 minutes.
Add egg white, and beat for 1 minute or until well combined.
Add milk and oil; beat 1 minute or until well combined.
Lightly spoon flour into a measuring cup and level with a knife.
Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk.
Add flour mixture to almond mixture, beat at low speed 1 minute or until well combined.
Divide batter evenly among 24 miniature muffin cups coated with baking spray.
Bake at 350 degrees for 8 minutes or until a tooth pick comes out clean.
Cool in pan 5 minutes on a wire rack.
Removed from pan; cool completely on a rack.
Place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth.
Add remaining ingredients, beat for 2 minutes or until well combined and smooth.
Top each cupcake with 1 1/2 teaspoon icing.
Tip: Use what ever topping you prefer on your cupcakes, such as sprinkles, almonds, or coconut.