• A taste for happier life is even better when shared

    Yoghurt and almonds cupcakes with butter vanilla cream topping

    Today I want to spoil you with something sweet. Quite sweet actually, but good and comforting.
    It is a recipe that I actually made today, but I could not wait, so I am giving it to you warm from the oven.
    I found some forgotten cupcake paper shells in my kitchen (I wander how I can still loose thing in this tiny space) and decided to try some chic desert with what I had available.
    Between cooking and photos I already made my way in and ate a few small ones, enough to save some for a pleasant Sunday meeting that I am planning for tomorrow.  I hope not to finish them, or I will then eat only salty stuff for the next month.
    So, take my advice and share some after cooking. But let’s move on.
    What  do you need
    200g of softened butter
    1 ½ cups of sugar
    1 egg
    1 spoon of Bourbon vanilla sugar
    2 spoons of vanilla essence
    1 spoon of lemon essence
    50 g of almonds
    1/3 cups of yoghurt
    1 cup of self raising flour
    How to prepare it
    In a large bowl, whisk 100g of butter with ½ cups of sugar until it becomes a soft light cream.
    Add the egg, vanilla sugar and 1 spoon of vanilla essence and mix again.

    Continue by adding the yoghurt and flour and mix until obtaining a cream mixture

    In a blender, ground the almonds until they have the consistency of a coarse flour. Keep also the tiny bits that remain, it will be nice to find them in the cupcakes.
    Incorporate the almonds in the mixture and distribute in 22-24 cupcake paper shells. Be aware that, because of the almonds consistency the cupcakes will not grow that  much, so you can fill them almost until the top.
    Bake in the preheated oven (160 0 C) for 15-20 minutes. Use a toothpick to test if they are done (if by sticking a toothpick in one cupcake, the toothpick comes out clean, then it is done)
    Let them cool completely outside of the oven.
    In the meantime, prepare the topping. In a small deep bowl, mix together the remaining sugar, butter , the lemon essence and one spoon of vanilla essence.
    When the cupcakes are completely cooled, pipe the topping on as you wish and can. I have to admit I need to improve my piping skills, so you should check me next time for improvement.
    So here you are, you have your yoghurt almond cupcakes. Handle with care and eat with friends!

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    No matter where we go and who we are, our common tastes always bring us together. And if sharing them can make a better life for others, than we should never stop doing it. If you also want to share some of my work, feel free to contact me at andreeanatalia@gmail.com.