Spanish · Dessert
Spanish Honey Almond Cupcakes
A Spanish-style almond cupcake built on ground almonds and a touch of flour, sweetened with honey rather than refined sugar and finished with a warm honey glaze and toasted flaked almonds. The crumb is dense, moist and lightly citrus-scented from lemon zest, echoing the almond-and-honey pastries found across Spain's Mediterranean coast.
$1
12 minsPrep
19 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
337Calories
8.2gProtein
20.7gFat
33.7gCarbs
19.8gSugar
2.8gFiber
250mgSodium
78mgChol
6.6gSat Fat
219mgPotassium
86mgCalcium
1.7mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Sherry
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and line two holes of a 6-hole muffin tin with paper cases, half-filling the remaining four holes with water.
2
In a bowl, whisk the egg with 35g honey and the melted butter until smooth and glossy.
3
Stir in the whole milk and lemon zest.
4
In a separate bowl combine the almond flour, all-purpose flour, and baking powder, then fold into the wet mixture until just combined with no dry streaks.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Scatter the flaked almonds over the tops of the batter.
7
Bake for 18-20 minutes until risen, golden, and a skewer inserted into the centre comes out clean.
8
Transfer the cupcakes to a wire rack and immediately brush the warm tops with the remaining 10g honey.
9
Cool for at least 10 minutes before serving so the honey glaze sets slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Almond Flour, ground
- 25g25g All Purpose Flour
- 35g35g Honey
- 30g30g Egg, beaten
- 20g20g Butter, melted
- 18g18g Whole Milk
- 3g3g Baking Powder
- 2g2g Lemon, zested
- 8g8g Almond, flaked, 1
- 10g10g Honey, 1
