Chocolate Chip Frangipan Cupcakes

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I had hoped to post this earlier in the week as it has been National Chocolate Week, but this post has been delayed slightly for various reasons, so I’m thinking of it as a last hurrah for Chocolate Week, and an early one for National Baking Week, which starts tomorrow!

I have used Vanilla Extract in these cakes as I didn’t want the almond to be quite as overpowering as it can be in the frangipan of a Bakewell.

This recipe made 24 mini cakes and 12 regular sized cupcakes, and they were a hit with the mums at playgroup!

  • 220g Softened Unsalted Butter
  • 250g Caster Sugar
  • 6 Eggs
  • 300g Ground Almonds
  • 1 tsp Vanilla Extract
  • 100g Milk Chocolate Chips
  • 200g Melted Milk Chocolate to decorate
  • Flake Pieces to Decorate ( I purchased a huge bag of these from my local Cadbury Outlet store, but chopped flakes or other chocolates would work just as well.

Put the butter and sugar into a large bowl or mixer.

Cream until light and fluffy.

Add in 1 egg, and mix to combine, then repeat for the other eggs.  Don’t worry, it is supposed to look a bit curdled at this point!

Add in the ground almonds, and the vanilla extract, and mix.

Stir in the chocolate chips.

Spoon into Mini Muffin Cases, or Regular Muffin Cases. This recipe made 24 mini cakes and 12 regular sized cupcakes. You don’t want to over-fill, as the cases will help hold in the melted chocolate decoration!

Bake in a 180 degree oven for 15-20 minutes for the mini cakes, and 25-30 minutes for the large ones.

Allow the cakes to cool, and then spoon some melted chocolate on top.  You don’t need much, just enough to cover them. 200g of chocolate was just the perfect amount for my cakes.

Place Flake pieces on top of the melted chocolate to decorate.

Allow the chocolate to set before serving!

This entry was posted in Baking with Restrictions, Cakes, Gluten Free and tagged , , . Bookmark the permalink.

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