Berry and White Chocolate Almond 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) butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour and 1 tablespoon, divided
- 1 1/2 teaspoons baking powder
- Pinch salt
- 1/2 cup white chocolate chips
- 1/2 cup milk
- 1 cup mixed black and red raspberries
- Optional: favorite frosting
These delicious cupcakes take advantage of the berry season. Tart berries refreshingly balance the sweeter flavors of white chocolate and Almond Paste.
Time
15 minutes to assemble
30-35 minutes to bake
Total time: 45-50 minutes
30-35 minutes to bake
Total time: 45-50 minutes
Yield
12-13 cupcakes
Directions
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. Have an extra liner ready for leftover batter.
- Add Almond Paste (grated using large hole side of a box grater), sugar and butter to mixing bowl. Beat until well combined. Add egg and beat until fluffy.
- Sift 1 1/2 cups of flour, baking powder and salt into almond mixture. Add chips. Mix to coat chips with flour.
- Add milk and mix until blended. In a small bowl, toss berries with remaining tablespoon of flour and gently fold into batter.
- Fill muffin cups three-fourths full. Bake for 30 to 35 minutes or until tops are golden and toothpick inserted in middle comes out clean.
- Cool muffins in pan on rack. When completely cool, frost with favorite icing or buttercream.