Lemon Almond Cupcakes

 

Ingredients

  • 1-7 oz box almond paste, grated

  • 1 cup sugar

  • 3 eggs, room temperature

  • 1 cup plain yogurt (I used 6 ounces vanilla yogurt and 2 ounces sour cream)

  • 1/4 cup canola oil

  • 2 tablespoons fresh lemon juice (1 large lemon)

  • 2 teaspoons lemon zest (2 lemons)

  • 1 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • Glaze:
    1 cup confectioner's sugar, 1 tablespoon lemon juice, 2 teaspoons water (mix all ingredients)

  • almonds, toasted and ground

Difficulty:
Medium

Prep Time:
30 minutes

Cook Time:
20 minutes

Yield:
18 cupcakes

Source:
Odense.com

Submitted By:
Wendy Peterson

 

Instructions

  1. Preheat oven to 350 degrees. Place cupcake liners in muffin tins.
  2. In bowl of standing mixer, mix almond paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and zest. Beat until well combined.
  3. Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
  4. Bake cupcakes in center of oven, 20 -25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
  5. Frost with glaze.  Toast some almonds, grind them and sprinkle over cupcakes. Store in an airtight container for 2-3 days.