This is the most amazing cupcake recipe ever! The sugar forms a light crust on top, and the cake is so good it can be eaten by itself. I substituted 1/2 cup of almond flour for a 1/2 cup of regular flour, and it imbues the cake with a hearty, dense flavor. I made a variation of the guava cream frosting with tart apricots poached in honey and vanilla instead of guava. It was amazing, and my coworkers devoured them. Thanks for a wonderful recipe!
These are delicious and almond-y! I am a novice and this may not need to be said, but blend all of your wet ingredients together first, before adding the dry ones. It blends much more smoothly and is less grainy.
5 Stars! The cupcakes are perfect. I frosted them with Velvetop and added some grated toasted almonds to the batter. Thanks for this great recipe!
These are amazing cupcakes! I followed the directions to a T and topped with Cholocate Almond Butter Cream Frosting. When I think of Almond flavor, I think more of an adult taste but even my 10 year old son loved them. I made 5 different flavored cupcakes for our local Farmer's Market, and these were a hit. I made them in regular size and mini size and they are ALL gone! This reciped is definitely going into my recipe book.
These are THE best cupcakes ever.My sister brought these to her cooking class with almond buttercream frosting and her teacher flipped! This is going in my recipe box for sure.
GAAAAAAAAAAHHHH !!!!! These are AMAZING! My niece Eileen made them, and put a homemade creamcheese/vanilla/cinnamon/honey frosting on top - - - STOP!! STOP!!! and then some toasted almond slivers to finish it ..... I could have eaten the entire pan, but since I like living here, I decided to quit at three. YUM YUM YUM!!!
These were excellent! I got 23 regular sized cupcakes. I frosted them with Cream Cheese Frosting. I will definitely make these again. Thanks!
These worked out perfectly to go along with Guava Cream Cheese Filling Guava Cream Cheese Filling. I made a birthday cake and everyone loved it! Thank you =)!!!