Bitter Almond Cupcakes….in a jar?!

5 Aug

I don’t even know where to start…

Do I mention the fact that I put cupcakes in jars, or the fact that I made a super yummy bitter almond cake that’ll blow your mind?

I’ll begin by talking about the almonds. Bitter almonds. Months ago at work I was introduced to them. Have you ever eaten a bitter almond? Don’t…

My chef and I tried one each for the first time. It makes your tongue numb….and makes you hate life for a few minutes. They are some potent suckers, to say the least.

HOWEVER.

Mix them with a larger ratio of regular almonds, and you’ve got yourself a recipe for deliciousness.

We have a flourless chocolate brownie recipe at work. He’s our homeboy…our rock…our go-to-guy for times when we don’t know what else to turn to. We use it in cheesecakes, ice cream cake, emergency caterings…it’s pretty fantastic.

I substituted almond butter (I ground up almonds and bitter almonds into a paste in a food processor) for the chocolate in the recipe and kept the rest the same. The result was a cakey, fluffy miracle. I felt that it was better suited in the cake category…hence the use of it as a cupcake.

The cupcake in a jar was my way of taking the awkwardness out of giving someone a cake. I’m an awkward person. I’ll admit it! I just reek of awkwardness. I really do like baking things for people though. That is where it gets awkward. “Hey….happy birthday…I baked you this cake…it’s pretty big and iced and I have it on this plate….you can take it with you…okaaay….byeee!” So when it was the birthday of a friend at kickboxing, I had to keep it cool. I wanted to give her cake but not make it awkward for her to take home.

Cupcake in a jar. Win.

Just bake in a water bath. It’s easy.

For these cupcakes I topped them with raspberry preserves, then chocolate frosting. I highly recommend ganache instead of frosting. I wanted to but my ingredients at the time were equipped for frosting. Fail.

Give a cupcake in a jar as a gift. Make them bitter almond cupcakes. Just saying.

Flourless Bitter Almond Cake

8 oz “almond butter”. I used 6 oz almonds and 2 oz bitter almonds and processed until smooth. Add a little water if needed until you have a paste.

6 oz butter, melted

10 oz sugar

3/4 cups cornstarch

8 eggs

1 tbsp brandy (optional)

Mix the melted butter in with the almond paste.

Mix the sugar and cornstarch together in a separate bowl before mixing in with the almond butter. The mixture will be lumpy looking…almost separate-y. Don’t fear. When you fold in the eggs, it’ll come together. Promise.

Bake as a cake, or as 12 cupcakes. If you would like to attempt cupcakes in a jar, bake them in 250ml jars in a water bath at 325F until toothpick comes out clean.

The batter lasts in the fridge for ages….so feel free to bake them a few at a time!

Advertisements

4 Responses to “Bitter Almond Cupcakes….in a jar?!”

  1. cakesplosion August 5, 2011 at 8:55 am #

    The cake in a jar is an interesting idea. I have never seen it before.

    • Fabi August 6, 2011 at 11:44 pm #

      it was a mix of desperation and a whim…I’m glad it turned out!

  2. Clayton August 5, 2011 at 9:39 am #

    That just might be one of the coolest things that I have ever seen.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: