Fluffy almond cupcakes
Fluffy almond cupcakes
Prepare a muffin tin - line it with paper liners, or grease it with butter and sprinkle with flour.
Whisk eggs with sugar until thick and very fluffy.
Meanwhile, combine flour, ground almonds, and baking powder in a bowl.
Add oil to the beaten eggs and mix briefly.
Add about half of the flour and mix on low speed.
Add the rest of the flour and mix briefly.
Pour in the milk and mix.
Spoon the batter into the cupcake liners - up to a maximum of 2/3 full.
Bake at 180 degrees (top/bottom heat) for approximately 20-25 minutes - until a wooden skewer comes out clean.
After baking, cool the cupcakes.
You can decorate them in any way you like - even just sprinkling with powdered sugar is enough. You can drizzle them with melted chocolate or decorate with cream as I did.
If you want to make a cream frosting, whisk together cold heavy cream and cold mascarpone cheese. Use 250 ml of heavy cream and 250 g of cheese, add 2-3 tablespoons of powdered sugar. Whisk until the cream is thick. Then spoon it onto the cupcakes.
