Page 61 - Cupcakes

the CupcakeDoctor says...

Almond paste is a combination of blanched ground almonds and sugar, with
glycerine or another liquid to hold it together. It is sold in a slender log in
the baking aisle of many supermarkets. It needs to stay moist, so seal
leftover almond paste in a zipper-lock bag in the refrigerator, where it will
keep for a month. Add ½ cup to the batter of any baked good and it will
provide a lot of pure almond flavor.

4. Spoon or scoop ⅓ cup of the remaining batter into each lined cupcake cup,
filling it three quarters of the way full. (You will get between 18 to 20 cupcakes;
remove the empty liners, if any.) Dollop a heaping teaspoonful of almond paste
mixture, centered, on the top of each cupcake. Place the pans in the oven.

5. Bake the cupcakes until they spring back when lightly pressed with your
finger, 20 to 25 minutes. The almond filling will sink into the center of the
cupcakes as they bake, and may create an attractive mottled appearance on the
tops. Remove the pans from the oven and place them on wire racks to cool for 5
minutes. Run a dinner knife around the edges of the cupcake liners, lift the
cupcakes up from the bottoms of the cups using the end of the knife, and pick
them out of the cups carefully with your fingertips. Place them on a wire rack to
cool for 15 minutes before glazing.

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