Toasted Almond Crumble Cupcakes - Domino Sugar

Toasted Almond Crumble Cupcakes - Domino Sugar

Prep Time

30 minutes

Cook Time

25 minutes

Total Time

55 minutes

Yields

8

Directions

  1. Preheat oven to 350°F. Line a small baking sheet with parchment paper.
  2. In a small bowl, mix flour and Domino® Baker’s Sugar™. Add softened butter and beat with an electric mixer until crumbly.
  3. Add the almonds and mix until incorporated.
  4. Spread onto parchment-lined baking sheet. Bake for 7 minutes, or until golden and just beginning to brown at the edges.
  5. Let cool completely; it will crisp as it cools.
  6. Line a muffin tin with 12-14 cupcake liners.
  7. In a large bowl, whisk together cake flour, Domino® Baker’s Sugar™, baking powder, and salt.
  8. Add softened butter and mix on low until the mixture looks like damp sand.
  9. In a separate bowl, whisk eggs, milk, sour cream, almond extract, and vanilla extract until smooth.
  10. With the mixer on low, slowly pour the wet ingredients into the flour-butter mixture. Mix just until smooth and fully combined — do not overmix.
  11. Divide the batter evenly between 12-14 cupcake liners, filling about 2/3 to ¾ full.
  12. Bake at 350°F for 16-20 minutes, or until tops spring back and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  13. In a large bowl, beat butter until creamy and pale (2–3 minutes). Add sifted Domino® Powdered Sugar, one cup at a time, and beat until combined.
  14. Then, add almond extract, vanilla extract, and heavy cream.
  15. Beat on medium-high until light and fluffy, scraping down sides as needed. Use a spatula or wooden spoon to stir and deflate air bubbles, leaving the frosting smooth and creamy.
  16. Transfer the buttercream to a piping bag fitted with a large round tip.
  17. Pipe a swirl of buttercream around each cooled cupcake. Use the back of a spoon to make a small cavity indentation on the top.
  18. Sprinkle almond crumble generously over the top.

Ingredients

  • Almond Shortbread Crumble: ¼ cup All-purpose flour
  • 1 ½ Tbsp Domino® Baker’s Sugar™
  • 2 Tbsp Salted butter, softened
  • ¼ cup Finely chopped or crushed sliced almonds
  • Vanilla Almond Cupcakes: 1 ¼ cups Cake flour
  • ¾ cup Domino® Baker’s Sugar™
  • 1 ½ tsp Baking powder
  • ¼ tsp Salt
  • ½ cup Unsalted butter, softened and cut into cubes
  • 2 Large eggs, room temperature
  • ⅓ cup Whole milk, room temperature
  • ¼ cup Sour cream, room temperature
  • 1 ½ tsp Almond extract
  • 1 tsp Vanilla extract
  • Almond Buttercream: 1 cup Butter, softened
  • 3 ½ cups Domino® Powdered Sugar
  • 2 tsp Almond extract
  • 1 tsp Vanilla extract
  • 1 Tbsp Heavy whipping cream