Do you ever see gluten free labels and automatically think: gross? I do, as a rule. And I’ve never been wrong- that is, until now. These almond cupcakes are absolutely delectable! Not too sweet, sticky-chewy on the outside, a little tart on the inside, and crunchy on top. Yum. I’m eating one as I type! The almond flour and cherries complement each other beautifully, as does the sour cherry center and the sweet frosting. I hope you enjoy these as much as I have! And to give you an idea of how much I enjoyed them, I just ate the last one!
In the bowl of a stand mixer whisk eggs with sugars until light and fluffy. About five minutes.
Add vanilla, don’t be shy!
With mixer still going (on low) add flour mixture.
Scoop into prepared pan. Either muffin cups or giving your pan a good brush of melted butter will do. Bake for 25 minutes at 325F or until a toothpick comes out cleanly.
While the cupcakes are baking, mix up your icing.
Once the cupcakes have baked and cooled, use an apple corer to remove the middle inch or so of the cupcake.
Fill the hole with sour cherry jam. The recipe can be found below. Top with icing and toasted almond slivers.
Almond Buttercream Frosting
1 cup butter
2 cups powdered sugar
1/4 cup heavy cream
1/2 teaspoon almond extract
Add in powdered sugar one cup at a time.
Mix in cream and almond extract.
Sour Cherry Jam
1 cup cherries
2 teaspoons lemon juice
Mama to two little ladies and wife to a geologist, Maia is passionate about life and all it entails. She is a cellist, a teacher, and a food enthusiast. She ran a bed and breakfast while she was in high school to save money for college.