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
Recipe by Abigail Connolly
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
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
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.
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