Easter Almond Cupcakes

For The Icing:

100 g butter, softened

300 g icing sugar

Zest of one lemon (optional)

100 g full-fat cream cheese


For the Cupcakes:

300 g self-raising flour

2 tsp baking powder

3 eggs

120 g white sugar

90 ml sunflower oil

280 g sour cream

1 tsp vanilla essence


To Finish: 100 g (1 pack) Chika’s Sweet Cinnamon Almonds



1. Place the butter, together with icing sugar and lemon zest in a stand mixer bowl, and beat until pale and fluffy.

2. Add the cream cheese and mix at a slow speed, until all the ingredients are combined.

3. Transfer to the fridge and chill for a minimum of 2 hours, or until set.

4. Line mini cupcake trays with cupcake cases.

5. Preheat the oven to 175°C.

6. Mix the flour together with the baking powder in a medium size bowl.

7. Meanwhile, place the eggs and sugar in a stand mixer bowl and whisk for around 10 minutes, until thick, pale and fluffy, then start adding the oil. Keep whisking until fully combined.

8. Add the sour cream and vanilla essence, together with flour mixture and mix well.

9. Spoon the mixture into cupcake cases, around ⅔ full so the batter doesn’t rise too high.

10. Bake for around 12 minutes, but start checking the cupcakes after 8, to make sure they don’t overbake. The timing really depends on the size of your cupcakes and your oven.

11. When the cupcakes are ready, remove them from the oven and let them cool completely.

12. Remove the icing from the fridge and spoon or pipe onto the cooled cupcakes.

13. Decorate with Chika’s Sweet Cinnamon Almond

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published