Spanish · Dessert
Honey Almond Cupcakes
A lightened Spanish-style almond cupcake built on Greek yogurt and whole egg instead of butter and cream, sweetened mainly with honey and finished with a thin honey drizzle and toasted almond flakes for crunch.
$1
12 minsPrep
19 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
277Calories
8.6gProtein
13.6gFat
31.7gCarbs
13.9gSugar
2.2gFiber
538mgSodium
58mgChol
2gSat Fat
187mgPotassium
154mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Honey Blonde Ale
local
Horchata de Almendra
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
In a bowl, whisk together the self-rising flour, almond flour, baking powder and salt.
3
In a separate bowl, beat the egg with the honey, sunflower oil, Greek yogurt, vanilla extract and lemon zest until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, taking care not to overmix.
5
Divide the batter evenly between the 2 lined muffin cups.
6
Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean and the tops spring back to touch.
7
Transfer the cupcakes to a wire rack and cool completely, about 15 minutes.
8
Drizzle the extra honey over the cooled cupcakes and scatter over the toasted flaked almonds just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g self rising flour
- 0.6 oz18g almond flour
- 1.4 oz40g greek yogurt
- 5/85/8 eggs, lightly beaten (30g)
- 0.8 oz22g honey
- 0.3 oz8g sunflower oil
- 0.1 oz3g baking powder
- 0.1 oz2g vanilla extract
- 0.1 oz2g zested lemon
- 0 oz1g salt
- 0.4 oz10g flaked, toasted almond
- 0.3 oz8g for drizzling honey
