Double Almond White Cupcakes that Mika loves – tender, soft, and deliciously almond

These cupcakes have some basic tasks to consider:

Preparing the cupcake pans and turning the oven on to 350 F (180 C).  Taking out all your ingredients to warm up a little, hopefully to room temperature.

Putting the dry ingredients together.

Putting the wet ingredients together.

Beating the egg whites, and then mixing them in at the end.


But first – you should prepare the pans.

I like to cook cupcakes in muffin tins, not in muffin papers.  So we cut out round pieces of parchment paper to fit in the bottom of the the cupcake pans and then butter the paper top and bottom.  The sides need to be buttered too.   We like to do big cupcakes – so in the end there are 12.  You could do the regular small size too if you like, which will give you up to 24, but you will probably have to shorten the baking time a little.


Then you can put into a bowl the dry ingredients:

2 1/4 cups cake flour
4 tsp baking powder
1 tsp salt
1 1/2 scant cups sugar, perhaps a little less (already cut down from 1 3/4)
Then add the butter into the flour mixture:
Add 1 1/2 sticks butter (12 tbsp) to the flour in small pieces and rub it in until it feels like corn flour.


Then prepare the wet ingredients:

Separate 6 or possibly 7 eggs, 1 cup, and put the yolks aside.  You won’t need them for this cake – after all, it is a white cake!  will beat them later into peaks and fold it in to the batter.

Mix together

1 cup milk

2-4 teaspoons almond extract


Pour wet (minus 1/2 cup, save it out) into dry and beat at high for 1 1/2 minutes, then add remaining 1/2 cup wet. Beat 30 seconds more. Fills big muffin tin x2 = 12 big cuppycakes.

Bake at 350 (180C) for 23-25 minutes

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