Best 5 Angel Almond Cupcakes Recipes
Indulge in a delightful culinary journey with our exquisite Angel Almond Cupcakes, a symphony of flavors that will tantalize your taste buds. These heavenly creations are crafted with a moist and fluffy vanilla sponge, generously filled with a velvety almond buttercream, and topped with a delicate almond glaze, resulting in a textural masterpiece. Each bite is an explosion of almondy goodness, perfectly balanced with a hint of sweetness. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipe guides you through every step, ensuring success in your baking endeavor.
**Recipes Included:**
1. **Angel Almond Cupcakes:** Embark on a baking adventure with our signature Angel Almond Cupcakes recipe. This detailed guide provides precise measurements, step-by-step instructions, and expert tips to help you achieve perfectly risen cupcakes with a tender crumb and irresistible almond flavor.
2. **Almond Buttercream Frosting:** Discover the secret to creating the smoothest and creamiest Almond Buttercream Frosting. Our recipe includes variations for both traditional and vegan buttercream, catering to diverse dietary preferences. Learn how to achieve the perfect consistency and incorporate almond extract for an intense nutty flavor.
3. **Almond Glaze:** Elevate your cupcakes to the next level with our Almond Glaze recipe. This simple yet elegant glaze adds a glossy sheen and a delightful crunch of almond slivers. With just a few ingredients and a few minutes of your time, you can transform your cupcakes into visually stunning treats.
4. **Almond Cupcakes with Raspberry Filling:** Experience a delightful flavor combination with our Almond Cupcakes with Raspberry Filling recipe. Follow our expert instructions to create a vibrant raspberry filling that complements the almond flavor perfectly. Learn how to incorporate the filling into your cupcakes for a burst of fruity sweetness in every bite.
5. **Gluten-Free Angel Almond Cupcakes:** Enjoy the goodness of Angel Almond Cupcakes even with gluten restrictions. Our gluten-free recipe offers a delicious alternative, using almond flour and other gluten-free ingredients to create light and fluffy cupcakes that are equally satisfying.
Each recipe is carefully crafted to ensure a delightful baking experience and delectable results. Whether you're looking for a classic treat or a unique flavor twist, our collection of Angel Almond Cupcake recipes has something for every palate.
ANGEL ALMOND CUPCAKES
Make and share this Angel Almond Cupcakes recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 35m
Yield 30 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix,water and almond extract in large mixing bowl.
- Beat at low speed with mixer until moistened.
- Beat at medium speed for one minute.
- Line medium muffin pans with paper baking cups.
- Fill muffin cups two-thirds full.
- Bake for 20-25 minutes or until golden brown, cracked and dry.
- Remove from muffin pans.
- Cool completely.
- Frost with frosting.
LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE-COCONUT ANGEL CUPCAKES
My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice., Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut., Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes., Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 110 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ALMOND CUPCAKES
These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.
Provided by Pikake21
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream butter at medium speed until smooth, add sugar and beat until well.
- Add two eggs, beat until smooth.
- Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
- Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
- Makes 24 regular size or approx 10 jumbo size.
Tips:
- Use room temperature ingredients for a smoother batter and better texture.
- Cream the butter and sugar together until light and fluffy for a more airy cupcake.
- Sift the flour and baking powder together to ensure even distribution throughout the batter.
- Do not overmix the batter, as this can result in tough cupcakes.
- Bake the cupcakes at the recommended temperature and time, using a toothpick to check for doneness.
- Cool the cupcakes completely before frosting them.
- Use a piping bag fitted with a star tip to create a decorative swirl on top of each cupcake.
- Top with a maraschino cherry or a sprinkle of chopped almonds for a festive touch.
Conclusion:
Angel almond cupcakes are a delightful treat that are perfect for any occasion. With their light and fluffy texture, delicate almond flavor, and sweet cream cheese frosting, these cupcakes are sure to be a hit. Using the tips and suggestions provided in this article, you can create delicious angel almond cupcakes that will impress your family and friends. So preheat your oven and get ready to bake a batch of these heavenly treats today!
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