Almond Easter Egg Cupcake Recipes

ROBIN'S EGG EASTER BASKET CUPCAKE

Steps:

• Dip cupcake top into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

ALMOND CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Cream butter at medium speed until smooth, add sugar and beat until well.
• Add two eggs, beat until smooth.
• Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
• Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
• Makes 24 regular size or approx 10 jumbo size.

EGG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
• Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
• Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
• Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
• Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

COCONUT-ALMOND EGG-SHAPED CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour 9-inch egg-shaped cake pans, tapping out excess flour. Whisk together flour, baking powder, salt, and 1 cup coconut in a medium bowl.
• Cream butter and sugar with a mixer until light and fluffy. Add eggs and almond extract, and beat until incorporated. Beat in flour mixture in 3 additions, alternating with coconut milk, and ending with flour mixture.
• Divide batter between prepared pans. Bake until golden brown and a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in pans on wire racks for 30 minutes. Invert cakes onto racks; let cool.
• Trim flat sides of cakes with a serrated knife to create an even surface. Dab some frosting in the center of a serving platter or cake stand. Place 1 cake layer, rounded side down, on top of frosting, and spread 1 cup frosting on top. Top with remaining cake layer, flat side down. Spoon 1/4 cup frosting into a piping bag fitted with a small star tip, and reserve. Working quickly, spread remaining frosting over entire cake. Pipe a decorative garland around circumference of cake with reserved frosting. Press piped spring flowers gently into the frosting to decorate if desired. Mound remaining 1 1/2 cups coconut around cake.
• Using a wooden skewer as a guide, cut cake into slices about 2 inches thick. Cut each slice in half vertically, and serve.

BETTER-THAN-SPONGE ALMOND CUPCAKES

Steps:

• Cream together the butter and sugar until white and fluffy.
• Add egg and beat well.
• Sift together flours, baking powder and salt.
• Mix milk with vanilla extract and almond essence.
• Mix in the flour and milk alternatively into the egg, starting and ending with the flour.
• Fill 12 paper cupcake cases.
• Bake at 180°C until golden and the cakes are springy.
• Transfer to a wire wrack to cool and ice with plain butter icing (icing sugar, butter and hot water to make a smooth and fluffy icing).

CHERRY & ALMOND EASTER CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
• Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.
• Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.