Almond Cup Cakes with Rhubarb and Strawberry

Almond Cup Cakes with Rhubarb and Strawberry

A light, irresistible mini-cake - perfect for spring entertaining and desserts! They are secretly gluten-free, too, so everyone can enjoy.

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Time

50 minutes

Difficulty

easy

Yields

12 servings

Ingredients

For the topping

  • 1 cup strawberries, quartered
  • 2 cups cut rhubarb, fresh or frozen
  • 6 tablespoons granulated sugar, divided
  • 1 tablespoon water
  • 1/4 teaspoon Rodelle Almond Extract

For the cake

  • 6 tablespoons unsalted butter, melted and cooled
  • 3/4 cup almond flour
  • 3/4 cup powdered sugar
  • 1/4 cup salt
  • 1/4 teaspoon Rodelle Almond Extract
  • 2 large eggs
  • 2 large egg whites
  • 3 tablespoons cornstarch
  • 1 1/4 teaspoons baking powder

Directions

  • Combine strawberries, rhubarb, 4 tablespoons of sugar, water, and Rodelle Almond extract in a medium heavy saucepan.
  • Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and cool.
  • Preheat oven to 350°. Grease muffin tin cups with vegetable spray or butter.
  • In a food processor, mix almond flour, powdered sugar, and salt until combined, about 30 seconds.
  • Add eggs and almond extract and process until smooth, about 30 seconds.
  • Pulse in the melted butter, cornstarch, and baking powder. Scrape mixture into a large bowl.
  • Using an electric beater, whip egg whites until very foamy. Gradually add 2 tablespoons granulated sugar while beating egg whites until stiff peaks form.
  • Using a rubber spatula, gently fold one third of the egg whites into the almond mixture to lighten it.
  • Fold in the rest of the egg whites just until no streaks remain.
  • Spoon batter into prepared muffin cups, and bake for 10 minutes.
  • Remove from oven. Spoon 1 teaspoon rhubarb mixture on top of each cake. Return to oven, and bake until golden brown and until a toothpick inserted in cake (not the jam) comes out clean, about 8 to 10 minutes.
  • Serve warm or at room temperature, preferably within 8 hours of baking.

Note: Recipe inspired by NY Times. Click here for the original recipe.

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