These cupcakes are based on an almond cake recipe I got from Marina Neri’s book “Cakes”. When I first read the recipe I thought there was an error and the writer just forgot to add a couple of ingredients as it did not include neither flour nor butter/oil. This was also a reason it caught my eye and I decided to give it a try.
Seeing ground almonds as one of the main ingredients was more than a hint that the flavour with turn out rich so I had to go light with frosting. This strawberry frosting is just that. A while back when I went to London I brought some freeze dried strawberries. Yeah, when I go there I don’t do duty free, I do Sainsbury’s as there are so many things I can’t find here in Barcelona. Anyways, I have been saving those strawberries for something special and this seemed like a perfect chance for them to shine. It turned out just as expected – light and creamy with subtle flavour of summer days.
ALMOND CUPCAKES WITH STRAWBERRY FROSTING (Makes 12)
grated peel of 1 lemon
200g ground almonds
4g freeze dried strawberries, ground into a powder
100g icing sugar
red food colouring
Fresh strawberries for decorating
- Preheat oven to 160°C. Line muffin tin with cupcake cases.
- In a medium bowl beat together eggs, sugar and lemon peel until fluffy and light in colour (about 4-5 minutes).
- Fold in almonds until combined. Spoon into prepared cases, about 3/4 full. Bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
- To prepare frosting, beat together mascarpone and ground freeze dried strawberries. Add icing sugar and red food colouring. Mix until combined. Transfer frosting into a piping bag and decorate cupcakes as desired. Decorate with fresh strawberries (optional).