Ingredients
Equipment
Method
Almond Cupcakes
- Prepare the Oven and Pan: Preheat the oven to 350°F (the source temperature). Line a cupcake pan with cupcake liners, or butter and flour the pan.
- Combine the Dry Ingredients: Sift the all-purpose flour, almond flour, baking powder, baking soda, and fine sea salt into a bowl. Set aside.
- Whisk the Eggs: Place the room-temperature eggs in a mixing bowl and whisk for about 1 minute, until they become frothy and slightly lighter in color.
- Add the Oil: Pour the vegetable oil into the eggs and whisk until the mixture is evenly combined.
- Incorporate the Sugar: Add the granulated sugar and whisk for about 1 minute until incorporated. A hand whisk or electric mixer can be used.
- Flavor the Mixture: Add the vanilla extract and almond extract, whisking until evenly distributed.
- Add the First Portion of Dry Ingredients: Whisk half of the sifted flour mixture into the wet ingredients, stopping as soon as it is combined.
- Mix in the First Portion of Buttermilk: Add half of the buttermilk and whisk gently until incorporated.
- Add the Remaining Dry Ingredients: Add the rest of the flour mixture and whisk gently until combined.
- Finish the Batter: Pour in the remaining buttermilk and mix just until no dry ingredients remain visible. Avoid overmixing to help preserve the cupcakes' tender texture.
- Fill the Cupcake Pan: Divide the batter evenly among the prepared cupcake wells.
- Bake the Cupcakes: Bake in the preheated oven, checking after 10 minutes and rotating the pan if needed. The source specifies a baking time of 10–12 minutes.
- Check for Doneness: Remove the cupcakes when they are puffed and lightly golden brown.
- Cool the Cupcakes: Allow the cupcakes to cool before decorating so the frosting can be applied without melting.
Almond Cream Cheese Frosting
- Cream the Butter and Cream Cheese: Place the softened butter and cream cheese in the bowl of an electric mixer. Beat for about 2 minutes until smooth and creamy.
- Sift the Dry Ingredients: Sift the powdered sugar and almond flour together to remove lumps and create a more uniform mixture.
- Add the Sugar Mixture: Turn off the mixer and add the sifted powdered sugar and almond flour to the butter and cream cheese.
- Mix on Low Speed: Mix on low until the powdered sugar is incorporated and no longer loose.
- Whip Until Fluffy: Increase the mixer speed to medium-high and beat for a couple of minutes until the frosting becomes fluffy.
- Add the Extracts: Mix in the vanilla extract and almond extract until evenly distributed.
Almond Fudge (Almond Brigadeiro)
- Combine the Fudge Ingredients: Add the sweetened condensed milk, almond flour, butter, and almond extract to a small saucepan. Stir to combine.
- Bring the Mixture to a Boil: Place the saucepan over medium-high heat, stirring as the mixture heats.
- Cook Until Thick: Once the mixture reaches a boil, reduce the heat to medium-low. Continue stirring and cooking for about 10 minutes, or longer if necessary, until the fudge becomes very thick.
- Check the Fudge Consistency: Tilt the saucepan to one side. The fudge should move together and slide toward the bottom rather than flow like a thin liquid. Its upper edge may curl slightly into a wave-like shape, indicating that it has reached the desired consistency.
- Transfer the Fudge: Turn off the heat and transfer the thickened mixture to a heatproof bowl.
- Cool and Chill: Let the fudge cool completely, then refrigerate it for a few hours until firm enough to roll.
- Shape the Fudge Balls: Lightly grease your hands with butter. Scoop out small portions of the chilled fudge and roll each portion between your hands to form smooth balls.
- Coat the Fudge Balls: Roll each ball in the crushed or finely chopped almonds until coated. Place the finished balls in small paper candy liners if desired.
- Store the Fudge Balls: Refrigerate the almond fudge balls for up to 4 days or freeze them for up to a couple of months.
Assemble the Cupcakes
- Pipe the Frosting: Transfer the almond cream cheese frosting to a piping bag and pipe it onto the cooled cupcakes.
- Add the Almond Fudge Topping: Place an almond brigadeiro ball on top of each frosted cupcake to complete the decoration.
Notes
-
Room-Temperature Ingredients: Use room-temperature eggs and softened cream cheese and butter to help the cupcake batter and frosting combine smoothly.
-
Measure Accurately: Measure the flour and almond flour carefully to maintain the intended cupcake texture and frosting consistency.
-
Avoid Overmixing: Once you begin adding the dry ingredients and buttermilk, mix gently and only until combined to help keep the cupcakes tender.
-
Check the Cupcakes Early: The original recipe specifies 10–12 minutes of baking. Check the cupcakes during this period and remove them when they look puffed and lightly golden brown.
-
Cool Before Decorating: Let the cupcakes cool completely before piping the frosting to prevent it from becoming too soft or melting.
-
Cook the Fudge Thoroughly: Stir continuously while cooking the almond fudge to help prevent scorching. It should become thick enough to move together when the pan is tilted.
-
Chill Before Rolling: Refrigerate the fudge for a few hours after it has cooled completely. Chilling helps it become firm enough to shape into smooth balls.
-
Prepare the Topping Ahead: The almond fudge balls can be prepared in advance and refrigerated for up to 4 days or frozen for up to a couple of months.
-
Store Properly: Keep the assembled cupcakes refrigerated for up to 4 days.