Description
If you love the marzipan taste, try these vegan almond cupcakes! They are easy to prepare, moist and rise beautifully. Everything you’d want from a cupcake!
Ingredients
Scale
Dry Ingredients
- 1 cup Cake flour
- 1/3 cup (80ml) Castor sugar
- 7 ml Baking powder
- 2 ml Salt
- 2 Tbsp (30ml) Almond sprinkles Chopped up almonds work too
Wet Ingredients
- 1/4 cup (60ml) Aquafaba (Chickpea brine)
- 100 ml Water
- 1/4 cup (60ml) Oil I used Sunflower
- 2/3 Tbsp (10ml) Almond essence
Glacé Icing
- 1 cup Icing sugar
- 25 ml Hot water
- 1/2 tsp (2,5 ml) Almond essence
Instructions
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Sift the flour, castor sugar, baking powder,and salt together.
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Whisk the aquafaba, water, oil and almond essence.
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Pour the wet ingredients into the dry ingredients and whisk until smooth.
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Fill 6 cupcake cups to ⅔ full.
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Bake in a preheated oven at 180°C (350°F) for 25 minutes. Leave to cool.
Glacé Icing
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Mix the icing sugar, water and almond essence together. It should be a spreadable consistency*
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Ice the tops of the cupcakes.
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Decorate with more almond sprinkles
Notes
- Don’t over mix the batter! Only whisk until the ingredients are just combined.
- Fill the muffin liners only 2/3 full. These rise quite a bit!
- Use a toothpick inserted in the middle of the almond cupcakes to ensure that they have cooked through.
- These can burn quickly, so keep an eye on them. Nobody wants dried out cupcakes…
- If the icing is too thick, simply add more water.
- If it is too runny, add more icing sugar!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American