Click on the image, above to submit to Pinterest.
Almond Cupcakes with Candied Borage Flowers
Almond Cupcakes with Candied Borage Flowers is a traditional British recipe for a mini cupcake flavoured with almonds that's topped with fondant icing and candied borage flowers. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Cupcakes with Candied Borage Flowers.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+cooling)
Makes:
18
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
These are European style cupcakes which are smaller and lighter than the American equivalents. I've used candied borage flowers to decorate here but you can use any candied flowers you like.
Ingredients:
125g (1 cup) cake flour
25g (1/4 cup) almond flour or very finely ground almonds
1/2 tsp baking powder
1/4 tsp sea salt
100g (1/2 cup) granulated sugar
115g (1/2 cup) unsalted butter, at room temperature
2 large eggs, at room temperature
60ml (1/4 cup) whole milk
1 tsp vanilla extract
3/4 tsp almond extract
18
candied borage flowers
For the Fondant Icing:
150g (2 cups) powdered sugar
125ml (1/2 cup) water
60ml (1/4 cup) honey
1/4 tsp almond extract
Method:
Pre-heat your oven to 175°C (350°F). Line 18 patty pan wells with cake liners.
Sift together the flour, ground almonds, baking powder and salt in a bowl and set aside.
In a large mixing bowl or the bowl of stand mixer, cream together the butter and sugar until pale and fluffy. In a separate small bowl, whisk together the eggs, milk, vanilla extract and almond extract.
Add 1/3 of dry ingredients to bowl with butter, and mix to combine. When almost incorporated, pour in half of wet ingredients. Repeat, alternating dry ingredients and wet when the previous addition is almost incorporated, and ending with the final 1/3 of the dry ingredients. Mix until just blended. Do not over-mix or you will develop too much gluten and the cakes will end up hard.
Drop two tablespoons of the batter into each cupcake paper. Transfer to the centre of your pre-heated oven and bake for 11 to 12 minutes or until a toothpick inserted in the centre emerges cleanly. Remove from oven and allow to cool 10 minutes then transfer to a wire rack to cool completely.
For the icing, combine the sugar, water, and honey in a heavy-based medium size saucepan set over medium-high heat. Bring to a simmer, stirring gently just until the sugar is completely dissolved. Place a candy thermometer in the saucepan and cook until the syrup reads 115ºC. Remove from heat and dip the bottom of the pot into a bath of ice water to halt the cooking process. Clean the thermometer if necessary, then place it back in the saucepan. Let the syrup cool to 65ºC (about 30 to 45 minutes).
When the syrup has cooled, pour into a clean mixing bowl. Add the almond extract and beat on high speed for 5 to 10 minutes or until it thickens and turns an opaque white. Transfer to a microwave-safe bowl. At this point, the fondant should be the consistency of honey: coming off a spoon in thick ribbons and dissolving into itself within a few seconds. If the fondant is too thick, add a few teaspoons of water and microwave for 15 seconds, then stir until smooth. The fondant will set rather quickly, so if at any point it becomes too thick to settle into an even layer, simply microwave it for 15 seconds and then stir until smooth and pourable again.
Spoon a teaspoon or two of liquid fondant on top of each cupcake, tapping gently to level the fondant to the edges of the cupcake papers. Whilst fondant is still wet, top each cupcake with a candied flower.
These cakes are best enjoyed the day they are made, but will keep for up to 2 days when stored in an airtight container.
