It’s almond blossom season in Australia again!
During May to July Australian almond trees are dormant over the colder Winter period. But come August, the almond orchards are a riot of pale pink blossoms. Aren’t they beautiful?
Blossom season is an important time of year as billions of bees complete pollination. New shoots and green fruit grow between September to January and then the almonds are ready for harvesting between February and April.
Many almond growing regions celebrate almond blossom season including the Mallee Almond Blossom Festival held in Victoria in mid August. To celebrate this important event on Amazing Almonds, I’ve come up with these Vanilla Almond Blossom cupcakes. They’re simple to make, gluten-free and have a lovely moist, fluffy texture.
- 2.5 cups almond meal
- 0.5 cups caster sugar
- 1.5 tablespoons corn flour
- ½ teaspoon baking powder
- Pinch salt
- 3 large eggs
- 100 mls neutral vegetable oil (e.g. sunflower)
- ½ cup milk
- 1 teaspoon vanilla bean essence
- 100 grams unsalted butter at room temperature
- 1 teaspoons vanilla bean essence
- 2 cups icing sugar
- 2 tablespoons milk
- 10 iced flowers to decorate
- Preheat oven to 180 degrees Celsius and line a muffin tray with 10 cake wrappers.
- Put dry ingredients in a big bowl.
- Put wet ingredients in a smaller bowl and whisk to combine.
- Pour wet ingredients into dry ingredients and the beat to combine thoroughly.
- Bake in oven for 16-18 minutes until cake is cooked through (insert skewer to check - if should come out dry).
- Cream the butter until smooth and well blended with an electric mixer.
- Add the vanilla extract and then gradually beat in the sugar on low speed, scraping down the sides of the bowl occasionally.
- Add the milk and beat on high until frosting is light and fluffy (about 3-4 minutes).
- Use a spatula to ice the cupcakes and then decorate with flowers.