Almond Cupcake Brownies with Almond Icing
Discover the Magic of Almond Cupcake Brownies with Almond Icing
Have you ever experienced the joyous moment when you bite into a scrumptious almond cupcake brownie topped off with almond icing? The sweet, nutty aroma of the almonds combined with the rich, chocolatey goodness of the brownie is an irresistible indulgence. Here, I’m going to share with you my unique recipe that is guaranteed to be a hit at any gathering. This delightful dessert was inspired by the Immaculate Dry Baking Mixes, a game-changer in the baking world.
Unboxing the Immaculate Dry Baking Mixes
Upon receiving boxes of Immaculate Dry Baking Mixes, my mind was bursting with creative ideas. Among these, the concept of almond cupcake brownies with almond icing stood out, and that’s what I’m going to share with you today. These baking mixes are incredibly versatile and easy to use, making them a perfect choice for both amateur and professional bakers. For more detailed information on the Immaculate Dry Baking Mixes, you can check out my full post HERE.
Creating the Perfect Almond Cupcake Brownies with Almond Icing
Crafting this dessert requires a careful blend of rich chocolate cupcake on top and a fudgy brownie on the bottom. The masterpiece is then topped with a luscious almond buttercream icing and garnished with almond slices and a dark chocolate almond Milano cookie. Let’s delve into the details of the recipe:
Ingredients:
- 1 Box Immaculate Dry Chocolate Cake Mix
- 3/4 cup Milk
- 3/4 cup Butter, melted
- 4 Eggs
- 1 Box Immaculate Dry Brownie Mix
- 1/2 cup butter, melted
- 2 Eggs
- 2 cups Powdered Sugar
- 1/2 cup Butter, softened
- 1/2 cup Vegetable shortening
- 1 tsp Almond Extract
- 1 tsp Vanilla Extract
- 1 tsp Heavy cream
- 1 package Milano Almond Cookies
- 1 package Sliced Almonds
Procedure:
- Start by preheating the oven to 350 degrees.
- Mix the ingredients for the brownie mix and distribute it into two greased or lined cupcake pans (to make 24 cupcakes). This should fill about halfway.
- Combine the ingredients for the cake mix. Fill the remaining space in the cupcake pans. You may have leftover cake mix, which you could use to make additional cupcakes.
- Next, bake the cupcakes for approximately 20 minutes. A toothpick inserted into the cupcakes should come out clean.
- Allow the cupcakes to cool completely on wire racks.
- Meanwhile, prepare the icing by combining butter, vegetable shortening, vanilla extract, almond extract, and heavy cream. Gradually add in powdered sugar while continuously mixing until smooth.
- Transfer the icing into a piping bag and generously apply it onto the cupcakes.
- Finally, garnish each cupcake with a half Milano Cookie and bits of sliced almonds.
Enjoy Your Delicious Almond Cupcake Brownies with Almond Icing
There you have it! Your very own homemade almond cupcake brownies with almond icing. These treats are perfect for birthdays, parties, or a simple family dessert. The rich chocolate combined with the nutty flavor of almonds creates a perfect balance that’s hard to resist. Happy baking!
Disclosure: The Immaculate Baking Mixes were provided by Immaculate Baking through Platefull Co-Op to serve as inspiration for this recipe, however, the recipe is my own.
| Ingredients | Quantity |
|———|———|
| Immaculate Dry Chocolate Cake Mix | 1 Box |
| Milk | 3/4 cup |
| Butter (for cake mix) | 3/4 cup, melted |
| Eggs (for cake mix) | 4 |
| Immaculate Dry Brownie Mix | 1 Box |
| Butter (for brownie mix) | 1/2 cup, melted |
| Eggs (for brownie mix) | 2 |
| Powdered Sugar | 2 cups |
| Butter (for icing) | 1/2 cup, softened |
| Vegetable Shortening | 1/2 cup |
| Almond Extract | 1 tsp |
| Vanilla Extract | 1 tsp |
| Heavy Cream | 1 tsp |
| Milano Almond Cookies | 1 package |
| Sliced Almonds | 1 package |
| Steps | Procedure |
|——-|———-|
| 1 | Preheat oven to 350* |
| 2 | Mix together ingredients for the brownie mix, place into 2 greased or lined and sprayed cupcake pans (24 cupcakes). This will fill about half way. |
| 3 | Mix together ingredients for the cake mix, fill remaining space in the cupcake pans. You will have leftover cake mix, i used this to make 12 more cupcakes. |
| 4 | Bake for 20 min. Check on it by sticking a toothpick in it, if it comes out clean its ready! |
| 5 | Cool completely on wire racks. |
| 6 | Combine Butter, vegetable shortening, vanilla extract, almond extract and heavy cream. Slowly add in powdered sugar while mixing. Mix till smooth. |
| 7 | Place icing into piping bag and pip generously onto the cupcake. |
| 8 | Garnish with a 1/2 Milano Cookie and bits of sliced almonds. |
Diving Deeper into the Almond Cupcake Brownies with Almond Icing
Let’s explore this delicious dessert in greater detail. The almond cupcake brownies with almond icing are not your typical cupcakes. They are a beautiful balance of a chocolate cupcake and a fudgy brownie, topped with a creamy almond icing that adds the perfect touch of nuttiness. These treats are not just a delight to the taste buds, but also a feast for the eyes, making them a surefire hit at any occasion.
The Magic of Almonds in Baking
Almonds are a versatile ingredient that can transform any dessert. They add a delightful crunch and a distinct, slightly sweet flavor that pairs well with chocolate. Moreover, almonds are packed with healthy fats, protein, vitamins, and minerals, making them a nutritious addition to your baked goods. So, not only do you get to enjoy a delicious dessert, but you also reap some health benefits!
Choosing the Right Almonds for Your Cupcake Brownies
The choice of almonds can make a significant difference in your almond cupcake brownies. For the best flavor and texture, opt for whole, raw almonds. You can slice them yourself for the garnish and grind them into a fine powder for the icing. Alternatively, you can use almond flour or almond meal, which are readily available in most grocery stores.
Perfecting the Almond Icing
The almond icing is a crucial component of these cupcake brownies. It’s where the almond flavor is most pronounced. To achieve a creamy and flavorful icing, ensure that your butter is softened to room temperature before mixing. This allows it to blend well with the other ingredients. Adding a dash of heavy cream can also make your icing extra luxurious.
The Role of Immaculate Dry Baking Mixes
Immaculate Dry Baking Mixes play a vital role in this recipe. They are the foundation of our almond cupcake brownies. These mixes save you the time and effort of measuring and mixing multiple ingredients. Plus, they yield consistently great results, ensuring that your cupcakes and brownies come out perfect every time. So, whether you’re a beginner or a seasoned baker, these mixes are a great asset in your kitchen.
FAQs about Almond Cupcake Brownies with Almond Icing
Can I use almond milk instead of regular milk in the recipe?
Yes, you can substitute almond milk for regular milk in this recipe. It will add an extra hint of almond flavor.
Can I make these cupcake brownies vegan?
Yes, you can make vegan substitutions like using flax eggs instead of regular eggs, plant-based milk instead of regular milk, and vegan butter instead of regular butter. However, keep in mind that this may slightly alter the taste and texture of the cupcake brownies.
How can I store these cupcake brownies?
You can store these cupcake brownies in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider refrigerating or freezing them.
Can I freeze these cupcake brownies?
Yes, these cupcake brownies freeze well. Just make sure to cool them completely before freezing and store them in a freezer-safe container. They can be frozen for up to 3 months.
Final Thoughts
There’s no denying that almond cupcake brownies with almond icing are a delight to bake and eat. They are a perfect blend of sweetness and nuttiness, softness and crunchiness, simplicity and sophistication. So, why wait? Get your apron on, gather your ingredients, and start baking!
Frequently Asked Questions
1. Can I use a different flavor of Immaculate Dry Baking Mixes for this recipe?
Yes, you can experiment with different flavors of Immaculate Dry Baking Mixes. However, the almond cupcake brownies with almond icing recipe specifically requires the chocolate cake mix and brownie mix to achieve its unique taste and texture.
2. Can I substitute milk with a non-dairy option?
Yes, you can substitute milk with non-dairy options like almond milk, coconut milk, or soy milk. Just keep in mind that it may slightly alter the taste and texture of the brownies.
3. What if I don’t have vegetable shortening for the icing?
If you don’t have vegetable shortening, you can substitute it with butter. However, shortening gives the icing a smoother texture.
4. Can I use a different type of nut for this recipe?
Yes, you can use other types of nuts like pecans or walnuts. But the unique flavor of this recipe comes from the combination of almonds and chocolate.
5. How should I store the almond cupcake brownies with almond icing?
Store these brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze them for longer storage.
6. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free Immaculate Dry Baking Mixes and ensuring all other ingredients are gluten-free.
Yes, you can use any cookie of your choice for garnishing. However, the dark chocolate almond Milano cookie complements the almond icing and brownie flavors perfectly.
| Ingredients | Quantity |
| ———– | ———– |
| Immaculate Dry Chocolate Cake Mix | 1 Box |
| Milk | 3/4 cup |
| Butter, melted | 3/4 cup |
| Eggs | 4 |
| Immaculate Dry Brownie Mix | 1 Box |
| Butter, melted | 1/2 cup |
| Eggs | 2 |
| Powdered Sugar | 2 cups |
| Butter, softened | 1/2 cup |
| Vegetable shortening | 1/2 cup |
| Almond Extract | 1 tsp |
| Vanilla Extract | 1 tsp |
| Heavy cream | 1 tsp |
| Milano Almond Cookies | 1 package |
| Sliced Almonds | 1 package |
| Steps | Procedure |
| ———– | ———– |
| 1 | Preheat the oven to 350 degrees. |
| 2 | Mix the ingredients for the brownie mix and distribute it into two greased or lined cupcake pans |
| 3 | Combine the ingredients for the cake mix. Fill the remaining space in the cupcake pans. |
| 4 | Bake the cupcakes for approximately 20 minutes. |
| 5 | Allow the cupcakes to cool completely on wire racks. |
| 6 | Prepare the icing by combining butter, vegetable shortening, vanilla extract, almond extract, and heavy cream. |
| 7 | Transfer the icing into a piping bag and generously apply it onto the cupcakes. |
| 8 | Garnish each cupcake with a half Milano Cookie and bits of sliced almonds. |
