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Petite Lemon and Almond Cupcakes
 

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There is something so delightful about small things.  Children, puppies, delectable treats...oh and baby cakes.  These petite lemon and almond cupcakes were so delicious that by the time I was done icing, there really weren't a lot left to share.  Whoops.

 

I adapted this recipe from a regular old butter cake in a box...  That's right, folks, I said "cake in a box".  Don't judge.  If you have more time that I do these days and would prefer to try this from scratch, try some of the gorgeous recipes at the bottom of this page.

 

You'll Need:
 
For the cake:
 

  • 1 x butter cake mix

  • 2 x eggs

  • 3/4 cup milk

  • 60 gm butter, softened

  • 1 tsp lemon rind, finely grated

  • 2 tbsp flaked almonds

  • 1 tsp almond extract

  • 2 tbsp lemon curd (less or more depending on how tangy you like your batter)

 

Okay, I've already confessed to using the cake in a box. So I may as well tell you right now that I also used the icing mix in that box.  Again, if you want extraordinary icing, here's a recipe for Almond Buttercream Frosting, found on the Real Life at Home blog.

 

For the frosting:

 

  • ½ cup butter, softened

  • about 3 ½ cups icing sugar

  • 1/4 cup milk

  • 1 teaspoon almond extract

 

 

Steps:
 

For Icing:

 

  • Cream butter with about half of the sugar

  • Add milk

  • Add remaining sugar

  • Add flavoring and food coloring (I chose Wilton’s lemon yellow)

 

 

For cake:

 

1. Preheat the oven to 160'c

 

 

2. Combine all dry ingredients together. Make a well in the centre, add eggs, butter and milk. Whisk well to combine.  If you have an electric beater, here's where it comes in handy.  If not, beat by hand for three days.  Okay, I'm exaggerating.  Either until your arms drop off or there are no lumpy bits

 

 

3. Add almond extract, lemon rind and lemon curd.  Sprinkle your almond flakes on top.  Mix well

 

 

4. Spoon your mixture into cupcake patties

 

 

5. Bake for ten - fifteen minutes, or until golden and cooked through.  You can test this by inserting a clean, dry skewer through the middle

 

 

6.  Once cooked, remove from the oven and allow to cool

 

 

7. To make your icing,cream butter with about half of the sugar.  Add milk, remaining sugar,flavoring and food colouring (I chose Wilton’s lemon yellow).  Frost, using an icing bag or a sandwich bag.  Sprinkle a few flaked almonds and the leftover lemon rind on top for decoration

 

 

8. Eat!  Share if you can.  Which really means sneak into the laundry and eat alone until someone catches you.

 

 

If you love this, you might also like to try this recipe for Almond Lemon Drizzle Cakes.  Or these Lemon Poppy Seed Cupcakes with almond cream cheese frosting found on Cassie's Kitchen.  Yummm....

 

 

 

 

 

 

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