Almond Red Velvet Cupcakes
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3/4 cup sugar
- 1/2 stick (4 tablespoons) unsalted butter, softened
- 1 large egg
- 2 tablespoons cocoa powder*
- 2 tablespoons red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons white vinegar
- Optional: cream cheese frosting
- *For a deeper chocolate flavor substitute ‘Special Dark’ cocoa powder for regular cocoa powder.
Classic Red Velvet Cupcakes get an Odense Almond Paste makeover for an extra special treat!
Time
25 minutes to assemble
25 minutes to bake
Total time: 50 minutes
25 minutes to bake
Total time: 50 minutes
Yield
12 cupcakes
Directions
- Preheat oven to 350°F. Line a 12 count muffin pan with paper or foil liners.
- Beat Odense Almond Paste (grated using large hole side of a box grater) and sugar until the texture of crumbs. Add butter and beat on high until a smooth consistency. Add egg and beat until light and fluffy.
- Add cocoa powder, food coloring and vanilla to almond mixture. Mix with a rubber spatula until combined. Beat on high until color is evenly incorporated.
- Add 1/2 buttermilk and beat on low speed until mixed. Add 1/2 flour and beat until well mixed. Repeat process adding remaining buttermilk then flour. Scrape down the sides of bowl and mix on high until batter is smooth.
- Stop mixer and add baking soda and vinegar. Beat until well mixed. Turn speed to high and mix 1-2 minutes.
- Spoon batter into paper or foil liners until one-half full. Bake 25 minutes or until toothpick inserted in middle comes out clean. Cool cupcakes in pan on a wire rack for 5 minutes. Transfer cupcakes to wire rack and cool completely.
- Frost cupcakes with favorite cream cheese frosting.