Almond cupcakes with vanilla-bean syrup
Things we need
• 1 1/2 cups (185g) icing sugar mixture
• 1 cup (150g) plain flour
• 1 cup (100g) almond meal
• 5 egg whites
• 180g butter, melted
• 1 teaspoon vanilla extract
• Flaked almonds, to cover
• Vanilla-bean syrup
• 1 vanilla bean, split
• 1/3 cup (70g) car sugar
• 1/2 cup (125ml) water
Procedure
Heat oven to 180°C. Lubricate eight 1/2-cup (125ml) capacity cupcake or muffin pans and place on an oven tray.
Combine icing sugar, flour and almond meal in a medium bowl. Add egg whites, butter and vanilla; mix until just combined. Spoon among pans. Cover with almonds.
Bake for 20 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes; turn onto a wire rack.
To make syrup, use a small, sharp knife to scrape seeds from vanilla bean and place in a medium saucepan. Add bean and sugar; mix to combine and break up seeds. Add water and place over lowheat. Cook, mixing, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without mixing, for 3-5 minutes or until syrup thickens slightly. Remove from heat. Pour hot syrup over cupcakes. Set aside to cool.