If you’re searching for the moist almond flour chocolate cupcakes, you’ve found them. This fluffy and semi sweet almond flour chocolate cupcake top with crunchy almond flakes is really irresistible. You can bake the cupcakes up to 2 days in advance and keep them in the fridge for any event. Then reheat it when necessary!
Ingredient
¾cups unsalted butter (room temperature)
⅔ cups sugar
2 large eggs
¾ cup sour cream
1 tsp vanilla Extract
2 cups all purpose flour
⅔ cups unsweetened cocoa powder
2tsp baking soda
½ tsp salt
1cup buttermilk
50g almond flakes
Method
Preheat the oven to 170° and prepare cupcakes mould within 10 cupcakes.
Cream the butter and sugar on slow speed with a hand mixer. After one minute increase to medium height and continue beating for two minutes until creamy and light. Add eggs one at a time, beating well after each addition at sour cream and vanilla extract and mix well
In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Add the cream mixture and buttermilk. Combine until smooth.
Distribute cupcakes batter evenly, top with almond slices and bake for 20 minutes or until a skewer comes out mostly clean.
Remove from the oven and let cool completely.
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