Burnt Almond Cupcakes
- Serves: 12 cupcakes
- Calories: 3926
- Total Fat: 324g
- Total Carbohydrate: 255g
- Protein: 55g
In Pittsburgh there is a bakery known for its Burnt Almond Torte cake. This is a light and fluffy two-layer cake with a middle layer of creamy custard. The frosting is a lightly whipped vanilla frosting, all topped with toasted almonds. We recreated that amazing dessert by filling vanilla coconut flour cupcakes with coconut vanilla custard, topped with vanilla frosting and toasted almonds.
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- 1/2 cup 1/2 cup 1/2 cup Coconut Flour
- 6 6 6 Pastured Eggs
- 1/2 cup 1/2 cup 1/2 cup Grade B Maple Syrup
- 1/2 cup 1/2 cup 1/2 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
- 1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Pure Vanilla Extract
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 1 cup 1 cup 1 cup Slivered Almonds
- 1 1/2 cup 1 1/2 cup 1 1/2 cup Vanilla Custard
- 2 cup 2 cup 2 cup Vanilla Frosting
- Preheat oven to bake at 350°F.
- In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with a hand mixer.
- Place muffin papers into the tray.
- Fill each muffin cup with 1/4 cup batter.
- Bake at 350°F for 35 minutes.
- Spread slivered almonds on a baking sheet, and lightly toast for the final 5 minutes the cupcakes are baking.
- Allow cupcakes to cool, then carefully remove the center of the cakes with a cupcake plunger or knife, and discard.
- Fill the center of the cupcakes with vanilla custard.
- Frost cupcakes with vanilla frosting.
- Top frosting with toasted almonds.
If you don’t have a cupcake plunger, a knife and spoon will do. Be careful not to remove the bottom of the cupcakes so that the custard stays inside the cakes.