Portuguese cupcakes

We have all been on the “cupcake” wagon for a few years. These individual sweet creations have been delighting us at weddings, children parties or simply as a naughty treat in the afternoon when the day seems to drag on and we find ourselves in need of a pick-me-up sugar fix. There are so many variants that fill our patisseries, infinite books and television competitions which devote themselves to these cakes. Even celebrities have been known to endorse them. I must confess my favourite ones are from the Magnolia Bakery, the shabby-chic shop in the heart of Greenwhich village in NYC and the dolly-looking ones from the Hummingbird Bakery of London’s Notting Hill. This week I have decided to create a cupcake which draws on some typically Portuguese ingredients like almonds and oranges and have come up with one which could be crowned  “Lusitano”. Enjoy the most recent addition to the trendy cupcake clan.

Ingredients (Makes 6)

75 gr of ground almonds

70 gr of sugar

30 gr of very soft unsalted butter

2 eggs

zest of one orange

For the icing

100 gr of icing sugar

zest of one orange

1 tbsp of milk

1 tbsp of almond liquor (amaretto)

30 gr of very soft unsalted butter

1/2 tsp of ground cinnamon


Pre-heat the oven at 180 ºC.

In a bowl or stand up mixer, whisk the butter with the sugar and the ground almonds. Slowly add the eggs. Fold in the zest of the orange and the vanilla essence. Whisk well.

Line a 6 muffin tray with cupcake paper cases and fill them halfway with the mix. Bake in the oven for 25 minutes, till hey are golden. Remove from the oven and set aside to cool down completely.

Prepare the icing by whisking the icing sugar with the butter. Slowly add the milk, the liquor and the orange zest. Beat well till it is light and fluffy. Fill a patissier bag with the icing and pipe it on top of the cupcakes.  Decorate at your discretion.


One response to “Portuguese cupcakes

  1. these look lovely…

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