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.
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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
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.
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.
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