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Kahlua Almond Cupcakes ~ 咖啡力娇酒杏仁蛋糕

I used the Marble Butter Cake recipe to make these cupcakes and added in some Kahlua liqueur.  There's no distinctive colour of the Kahlua liqueur in these cupcakes but it lends added flavour to the cake while the almond paste keeps the cake moist.  The coffee taste of the liqueur does blend well with the almond paste filling.




Kahlua Almond Cupcakes  ~   咖啡力娇酒杏仁蛋糕
Ingredients (A)
  • 230 gm butter
  • 200 gm self-raising flour
  • 150 gm vanilla sugar
  • 4 egg yolks
  • 60 ml milk
  • 3 Tsp Kahlua liqueur
  • Almond paste for filling
  • Pinch of salt
  • Icing sugar to decorate
(B)
  • 4 egg whites
  • 30 gm caster sugar
Method
  1. Separate the eggs.
  2. Beat butter and sugar till light and creamy, add in the egg yolks.  Beat till incorporated.
  3. Beat till well incorporated and mix in the Kahlua.
  4. Sift in the self-raising flour and salt, alternating with milk.  
  5. In a clean bowl, beat the egg whites till foamy, then gradually add in the sugar and continue beating till stiff but not dry.
  6. Fold in the egg whites into the egg yolk mixture and mix well.
  7. Spoon half batter into cupcake liners, add a heaped teaspoon of almond paste, then cover with more batter.
  8. Bake in a preheated oven @ 180 deg.C for about 20 mins. till golden brown.  Test with a skewer till it comes out clean.  Let cakes cool in pan and dust some icing sugar on top before serving with more almond paste.
  9. Yield :  12 cupcakes.

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