Burnt Almond Cupcakes
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.
20 minutes
35 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 256 |
| Fat: | 21 g |
| Carbohydrates: | 13 g |
| Protein: | 8 g |
| Calculated per serving. | |
Serves: 12
Serves: 12
Ingredients
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour
- 6 6 6 Eggs, Pastured
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 1/2 cup 1/2 cup 1/2 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], 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 Almonds, Slivered
- 1 1/2 cup 1 1/2 cup 1 1/2 cup Vanilla Custard (click for recipe)
- 2 cup 2 cup 2 cup Vanilla Frosting (click for recipe)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Notes
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.
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I made this for the first time, and the consistency of the icing, custard, and muffins turned out perfect! The flavor is coconut-vanilla and not very sweet, but is great if eaten cold. I’ve been storing them in the freezer, then thawing for about 30 mins before I partake. This way it tastes like ice-cream cake. The muffins are great with coffee !
Oh wow, that sounds awesome (and a great way to pace yourself, if you have self control like I do!)