"Hey! You made these before!" (See Jan 11, 2012 post.) Oh wait, these are chocolate. Chocolate Almond Cupcakes with Almond Butter Buttercream. I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.
Chocolate Almond Cupcake
Makes 12 cupcakes
1 c almond milk
1 tsp apple cider vinegar
3/4 c sugar
1/3 c canola oil
1 1/2 tsp almond extract
1 c all-purpose flour
1/3 c cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
-Whisk almond milk and vinegar together and set aside to curdle.
-Add sugar, oil, and extracts, then beat.
-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add to wet mixture and beat till smooth.
-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.
Almond Cookies for Chinese New Year. Traditionally, lard is used, but I used vegetable shortening. I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.
Chinese Almond Cookies
Makes 24 cookies
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c melted Earth Balance
1/2 c vegetable shortening
3/4 c granulated sugar
1 tbsp non-dairy yogurt
2 1/2 tsp almond extract
24 blanched almonds
melted apricot jelly for glaze
-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.
-In a large bowl, combine the flour, baking powder, baking soda, and salt.
-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.
-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.
-Add the wet mixture to the flour mixture and mix well.
-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long. Wrap and refrigerate for 1 hour (or freeze for 10 mintues). This is so that the dough will be easier to work with and mold.
-Preheat the oven to 325 degrees F.
-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.
-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.
-Place an almond in the center of each cookie and press down lightly.
-Repeat with the the remaining dough. Brush each cookie lightly with beaten apricot jelly before baking.
-Bake for 15-18 minutes, until golden brown.
-Let cool on a a wire rack, then serve with a cup of tea and enjoy!