Lemon Almond Cupcakes

Name: Lemon Almond Cupcakes
Ingredients: 7 ounces almond paste, grated (this is 1 box); 1 cup sugar; 3 eggs, room temperature; 1 cup plain yogurt; 1/4 cup safflower oil; 2 tablespoons fresh lemon juice (2-3 large lemons); 2 teaspoons lemon rind, grated; 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; confectioners' sugar, for dusting

10 ingredients

8 steps

Ingredients

7 ounces almond paste, grated (this is 1 box)
1 cup sugar
3 eggs, room temperature
1 cup plain yogurt
1/4 cup safflower oil
2 tablespoons fresh lemon juice (2-3 large lemons)
2 teaspoons lemon rind, grated
1 1/2 cups all-purpose flour
1 tablespoon baking powder
confectioners' sugar, for dusting

Directions

1

.
2

Ingredients:.
3

Preeheat oven to 350°F
4

Place cupcake liners in muffins tins.
5

In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
6

Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
7

Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
8

Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days. Note: Unfrosted cupcakes can be frozen for 1 month.