This recipe was sort of a beautiful disaster. I was fasting while making them and not able to taste until after they were already cooked, frosted, and photographed. When I took them out of the oven, they were a little bit puffier than normal, but nothing to be that alarmed about. Then I realized something–I forgot the sugar in this recipe!–talking on the phone while making these was not a good idea =P. Here is the recipe for my “accidental cupcakes”– I decided to remedy them by making a glaze to coat the entire cupcake and compensate for the lack of sweetness the cupcake may have had (I couldn’t taste them and wasn’t exactly sure of the taste but tried this method anyway). I am not a big fan of icing or frosting of any kind really, but this definitely paid off–they turned out slightly more dense than your average cupcake (because I used white whole wheat flour) but still somewhat moist, and the glaze set them off very nicely. Very yummy! Personally, I think frosted cupcakes can do without sugar or less sugar than a cupcake with no frosting/icing. Will definitely be trying these again. Enjoy!!
1/2 cup organic butter
1 1/2 tsp vanilla extract
1 tsp almond extract
1 1/2 cups white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 1/2 cup powdered sugar
(I used homemade–in blender, pulse sugar on high for few min.
until powdery in texture–it really is that easy!)
1/4 cup butter
2 tbsp milk
1/2 tsp vanilla extract
1/4 tsp almond extract
2 tsp cinnamon (for sprinkling)
Preheat oven to 350 degrees. Beat butter, eggs (Add one at a time and beat after each addition), and vanilla & almond extracts. Whisk together flour, baking powder, and salt in separate bowl. Slowly add flour to wet mixture–add milk, and mix. Evenly fill cups of muffin pan with mixture, and bake about 20 min or until toothpick inserted in middle comes out clean. Allow to cool before removing from pan and frosting.
For Glaze: In bowl, beat powdered sugar, butter, milk, and extracts until smooth in texture–mixture should be somewhat thick but still thin enough to be drizzled. Coat each cupcake with glaze, and garnish with cinnamon or sliced almonds.