Saturday, March 5, 2011

Almond Poppyseed Cupcakes with Buttercream frosting

I've been on a cupcake kick lately. When we were looking at wedding cakes and flavors we went to Sugarbakers and tasted cakes. She had a lemon poppyseed cake and an almond butter cake that were to die for. I thought I'd make an almond cupcake but put poppyseeds in it to be different. These turned out yummo!! I definitely recommend using cake flour when making cupcakes, they turn out lighter and fluffier.

Almond Poppyseed Cupcakes with Buttercream frosting
Makes about 12 cupcakes

1- 1/2 sticks (3/4 cup) butter, at room temperature
1- 1/4 cups granulated sugar
2 large eggs or 3 small, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1-1/2 cups plus 3 Tablespoons cake flour (or just 1 1/2 cups all purpose flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Buttermilk
1- 1/2 Tablespoons poppyseeds

Preheat oven to 350 degrees.
Place cupcake liners in muffin pan.
In mixer bowl cream butter and sugar on high speed until light and fluffy (about 5 minutes). Add eggs one at a time, mixing well after each addition on low speed. Add the vanilla and almond extract and mix well.
In another bowl whisk together the flour, baking powder, baking soda and salt.
In 5 parts total, add flour mixture alternately with milk, starting and ending with the flour. Mixing until just combined.
Fold in the poppyseeds.
Fill each cupcake liner about 2/3 's full (close to the top)
Bake for about 15 to 20 minutes or until tops begin to turn golden brown around the edges and a toothpick comes out clean when inserted into the center.
Remove from oven and allow to cook in the pan for about 10 minutes, then remove from pan and let finish cooling on a cooling rack.
Prepare the frosting.

Almond Buttercream Frosting
1 stick butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract (can add more if a stonger almond flavor is desired)
3 to 3 -1/2 cups powdered sugar
pinch of salt
Milk (as needed)
Slivered almonds for garnish

In the bowl of a mixer, place the butter, and flavorings. Whip until smooth. Slowly add the powdered sugar and the pinch of salt. Add 1 Tablespoon of milk and whip for about 2 minutes on medium speed. Add more milk if necessary or a little more powdered sugar if needed, you want a thicker frosting so it won't run off the cupcakes.
Place icing into a decorator bag with desired decorating tip in place.
Swirl around the top of each cupcake, and garnish with a couple of slivered almond slices.

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