Recently got Almond flour from Urban Platter. You can totally rely upon them for the genuine quality actually. So this Christmas, cuppies are almond cuppies with whipped cream icing and Christmas sprinklers to embellish.
So… was wondering to make bread out of it but see the destiny.. it turned out into cake😂. Bread was for only myself and so momma’s heart got filled with love for his son and so baked cupcakes for his short breaks at school. Mommies will be Mommies😁.
This recipe is truly a no peep recipe as I go through many before baking a new stuff. Didn’t have time. Just cliched my baker’s mind and no wonder it’s mindblowing !!!! It’s just like kalaakand (milkcake) when eaten hot.
While baking, my house was full of nutty and sinful aroma.
If you replace soft dark brown sugar with sugar free or stevia (1tsp) then it’s truly keto bake😋. And of course it’s totally gluten free bake too.
Let’s see the recipe which can yield 10 medium sized slices of this.
1+2 tbsp dark brown sugar… grinded
100 gms salted butter and lil bit more for greasing
4 whole eggs
2 tsp vanilla essence
1/2 cup buttermilk.. have used homemade
200 gms or 2 cups almond flour
1 tsp baking powder
2 tsp sesame seeds.. roasted
Preheat oven at 180°c for 10 minutes.
Grease the liners well with some melted butter. I just use the wrapper of butter to do so after adding the 100 gms or more into the sugar.
Take grinded sugar and butter in a medium sized bowl. Using whisker just mix them properly.
Add one egg at a time and whisk well.
Add essence and buttermilk and mix properly.
Now add flour and baking powder.
At this stage you have to take help of your handmixer. Mix well until all the ingredients combine well. At medium speed run for hardly a minute.
With the help of ice-cream scoop, pour the batter into greased liners and do the tapping 4-5 times.
Sprinkle seeds and bake for 40 minutes at 180°c.
After 30 minutes, browning spreads rapidly so you can place foil on top of your dish and browning will stop there but baking still continues.
You can use the tester to check for it’s complete baking as we do for our regular cakes.
Once done, take the baking dish out of your oven and place it on cooling rack.
Let it cool completely and do the icing with the whipped cream. Sprinkle the edible Christmas sprinklers and let the icing set for 2-3 hours in refrigerator.
Enjoy your cuppies with your families and friends.