In this recipe
-
Odense Almond Paste
Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.
Berry and White Chocolate, Almond Cupcakes
12-13 cupcakes
15 minutes to assemble
30-35 minutes to bake
Total time: 45-50 minutes
1-7 oz box Odense Almond Paste, grated
3/4 cup sugar
1/2 stick (4 tablespoons) butter, softened
1 large egg
1 1/2 cups all-purpose flour and 1 tablespoon, divided
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup white chocolate chips
1/2 cup milk
1 cup mixed black and red raspberries
Optional: favorite frosting
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. Have an extra liner ready for leftover batter.
- Add Almond Paste, sugar and butter to mixing bowl. Beat until well combined. Add egg and beat until fluffy.
- Sift 1 1/2 cups of flour, baking powder and salt into almond mixture. Add chips. Mix to coat chips with flour.
- Add milk and mix until blended. In a small bowl, toss berries with remaining tablespoon of flour and gently fold into batter.
- Fill muffin cups three-fourths full. Bake for 30 to 35 minutes or until tops are golden and toothpick inserted in middle comes out clean.
- Cool muffins in pan on rack. When completely cool, frost with favorite icing or buttercream.
• Preheat oven at least 15 minutes before baking.
• Use a large ice cream scooper with a wire release for ease of measuring batter.
Berry and White Chocolate, Almond Cupcakes
Nutrition Facts:*
CALORIES: 270
FAT: 11g
CHOLESTEROL: 30mg
SODIUM: 55mg
CARBS: 39g
PROTEIN: 5g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
