By: Alison Silveira
Springtime happens to be my favourite season. It's not too hot, not too cold and it's a time for renewal and growth. Easter is also upon us and I have fond memories of wearing frilly pastel dresses and helping my mom set the table for Easter dinner. Our family would gather around the table to enjoy a delicious home cooked meal. Afterwards, the Easter egg hunt was definitely one of the highlights for my cousins and me, as we would run around scrambling to find chocolate eggs in every nook and cranny of my parents' basement.
This year, my brother will be hosting Easter (his first time!) at his condo. Although I am quite certain we will not be hunting for Easter eggs, I am looking forward to making new memories and enjoying treats with the whole family. I attended a holiday dinner hosted by Almond Breeze and was inspired to use almond milk in dessert recipes such as banana bread and panna cotta. I would like to share a recipe for Almond Cupcakes courtesy of Almond Breeze. Spring into action by making these delectable treats just in time for Easter and enjoy them with your loved ones!
3 1/2 cups (875 mL) sifted cake flour
1 tbsp (15 mL) plus 1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) Almond Breeze® Vanilla
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
1 cup (250mL) unsalted butter, room temperature
1 1/3 cup (325 mL) sugar, divided
8 large egg whites, room temperature
1/2 tsp (2 mL) cream of tartar
1/4 cup (50 mL) prepared almond paste, divided by teaspoonfuls and rolled into balls
Preheat oven to 375°F (190°C). Place cupcake liners in a cupcake pan.
Sift together the flour, baking powder and salt on a sheet of parchment paper. In a small bowl or measuring glass, combine almond beverage, vanilla and almond extract. In a large bowl beat butter until creamy (can use a hand mixer if desired). Add 1 cup sugar and beat quickly until fluffy. Add the flour mixture in 3 parts, alternating with the Almond Breeze® Vanilla mixture and mixing slowly after each addition.
In another large bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/3 cup sugar, mixing with a hand mixer at a high speed, until peaks are stiff but not dry. Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in the large bowl. Then fold in the remaining egg white mixture until batter is well combined.
Fill each cupcake liner halfway with batter and bake for 5 minutes. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled into balls) atop each cupcake, centered. Top with batter so the liner is 2/3-3/4 full. Bake until a tester comes out clean, 15 to 18 minutes. Allow to cool in the pan for 10 minutes, and move to a wire rack to cool completely.
Frost cupcakes and sprinkle with almonds.
Serve and enjoy!
Yields: 24 Serving
Per Serving: 370 cal, 9 g sugar, 16 g fat (6 g sat. fat), 52 g carb, 7 g pro, 2 g fibre, 20 mg chol, 160 mg sodium. % RDI: 102 mg calcium, 189 mg potassium, 50 mg magnesium, 4.8 mg vit E.