Best, easiest almond cup cakes ever

What is the difference between cupcakes and muffins? I have not the faintest clue.

Ten years ago when I stepped foot in a nearby Walmart for the first time I encountered muffins, which looked like the cupcake’s chunkier older sibling. I did not for a moment suspect that the difference in name equated to the difference in taste. After all, coriander was cilantro, okra was American for ladyfinger and lady fingers were Italian dessert not to mention brinjal was eggplant! So who could blame me when I decided to get the 12-pack of muffins anticipating the delicious, subtly flavored cupcakes that the local bakeries sell back home.

It is to be noted that I was forewarned by him of the huge difference in taste. I, of little faith, did not want to believe him. To me, it was a slice of home and I had to have it.

Ten years to that fateful day I haven’t gone near a muffin for money or love. A cupcake is another matter altogether. I will eat it any day of the week, if I can just manage to find them in a country obsessed with mass production of everything including baked goods.

Was it any wonder then that when I chanced upon a cupcake recipe, it was from a French chef? Yes, one of the most venerable and exalted of French chef’s in America, Jacque Peppin. Regular readers of this blog will remember my paean to him when I posted his Tibetan Skillet Bread. If you thought the bread was easy, wait till you try these almond cup cakes which Jacque’s calls mini almond cakes.

The recipe is simple, with just five ingredients and a splash of vanilla, I added to simulate that home like taste. It all comes together in the time it takes to preheat the oven and best of all, no fancy baking equipment. A food processor is all you need.

Here’s a video of him making the aforementioned mini cakes.


In theme with the simple to make cupcakes, this post will also be short and simple. Without further ado, here’s the recipe.

Ingredients:
Makes: 4 cupcakes*

1/4 cup raw almonds
1/4 cup AP Flour
1/4 cup sugar
1/4 tsp baking powder
1 egg
2 tbsp melted butter
Splash of vanilla (my addition and optional)

Method:
Preheat the oven to 350 degrees. Line a muffin pan with liners.
Grind the almonds to a fine powder. Add the flour, sugar and baking powder. Give it a whirr to mix.
Add the melted butter, egg and splash of vanilla. Mix till everything is incorporated, about a minute.
Divide equally in the muffin cups and bake for 12-15 minutes till a toothpick inserted in the centre comes out clean.
Cool and serve with fruits, ice cream or just eat them plain.

*Measurements can be doubled, tripled or quadrupled to make 8, 12 or 16 muffins.

A research into difference between cupcakes and muffins came up with these views on an internet forum. The most interesting post was this:

If you threw a cupcake against a wall, you would hear something of a “poof”! If you threw a muffin, you would hear a “thud!”

Sounds good to me (no pun intended).

The delicious cupcakes are being shipped to the Versatile Vegetarian Kitchen's weekly bake off event.