How To Make Almond Cupcakes

Two days back was my 11^th Marriage Anniversary that left me wondering how quickly time flies! Here I was the eldest daughter in my family in a close knit North Indian town and now I am in the southern part of the country after moving across 3 metro cities. I remember a quote from the movie Forrest Gump " Life’s like a box of chocolates, you never know what you’ll find.” But when I look back in hindsight the one thing that I got most is exposure and experience which I could pass on to my child for his better future with a word of advice to go out and play away from your comfort zone. As a woman this characteristic is inherent to us don’t you agree. Well, as far as my husband is concerned he’s like an oil in water, always in the surface and calm which is opposite to me who is very restless. But don’t we know that opposite attract? So in this anniversary I am posting these pretty, light cupcakes as a sweet reminder of our togetherness.

Check out some other cupcakes from Hamaree Rasoi

• Eggless Chocolate Cupcakes with White Frosting
• Basic Vanilla Cupcakes
• Mini Cream Cheese Cupcakes
• Red Velvet Cupcakes

Ingredients:
1 cup toasted Almonds
1/2 cup All purpose flour
3/4 cup Brown sugar, light
1/3 cup Oil
2 Eggs, room temperature
1 tsp Almond extract
1/2 tsp Baking powder
1/4 tsp Salt

Method:
Preheat the Oven to 325 Degrees and place the wire rack in the middle section. Line a cupcake pan with 12 liners and set aside.
In a coffee blender put all the toasted almonds and grind until they are fine powder. The finer you grind the flour the closer you will be for that perfect texture. In between push the almonds down for even grinding. If you let this grind further you will end up making delicious Almond Butter !

Sift together flour + Almond flour + Salt and Baking powder. In a mixing bowl add oil and brown sugar and beat with a hand blender until smooth. Add one egg at a time and beat well.  Mix in almond extract and add dry ingredients. Combined well. Pour or scoop the batter into the lined cupcake tin. Bake for 20-22 minutes, until a toothpick comes out clean from the center. Remove from the pan and let cool completely before frosting. Frost the cooled almond cupcakes as desired.