Burnt Almond Cupcakes
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House of Nash Eats · by Amy Nash★ 5.0 (6)

Burnt Almond Cupcakes

NUTRITION · PER SERVING45M COOK
CAL 34%·PRO 17%
CARBS 68G40% OF CAL
2G FIBER0G ADDED0G INTRINSIC16G OTHER50G TOTAL SUGAR
FAT 44G59% OF CAL
18G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vanilla cupcakes with vanilla bean pastry cream filling, topped with Swiss meringue buttercream and crunchy sugared almonds. Elegant and indulgent with nutty notes. A sophisticated dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar (divided)
  • Pinch of salt
  • 3 Tablespoons cornstarch
  • 5 egg yolks
  • 4 Tablespoons salted butter (cubed)
  • 1 1/2 teaspoons vanilla bean paste
  • 1/2 teaspoon almond extract
  • 1 3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup salted butter (at room temperature)
  • 1 cup granulated sugar
  • 3 egg whites (at room temperature)
  • 3 teaspoons vanilla extract (or vanilla bean paste)
  • 1/2 cup sour cream (at room temperature)
  • 1/2 cup whole milk (at room temperature)
  • 5 egg whites (room temperature)
  • 1 1/2 cup granulated sugar
  • 1 1/2 cups butter (room temperature, cubed)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups 6 ounces sliced almonds
  • 2 Tablespoons water
  • 1/2 cup granulated sugar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 Tablespoon salted butter
PREP
45M
SODIUM
304MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.