Almond Cupcakes

 

These cupcakes originate from Spain, specifically from Toledo. Known as "marquesas," they are a typical Christmas sweet. Although many only consume them during these festivities, the truth is that their production takes place throughout the year, and many people enjoy them without a problem regardless of the season. They are made using solely almond flour, without mixing it with any other type of flour.

They are so easy to make that you'll be surprised at the simplicity of this recipe.

INGREDIENTS:

• 2 1/4 cups (250 grams) almond flour
• 1 3/4 cups (200 grams) confectioners' sugar + 1/4 cup (50 grams) for decoration
• 4 extra-large eggs
• 1 lemon
• Cupcake papers or molds (preferably square if possible)

Beat the eggs in a bowl and add the almond flour, 1 3/4 cups (200 grams) of confectioners' sugar, and the zest of the lemon. Beat well until a homogeneous batter forms.

Pour the batter into cupcake molds or silicone molds, filling them two-thirds full, preferably square (marquesas typically have this shape, but it won't affect the taste if you make them round). If using aluminum or steel molds, grease them beforehand with butter.

Bake at 350 degrees Fahrenheit (180 degrees Celsius) for about 25-30 minutes until the surface is nicely golden, and when inserting a toothpick, it comes out completely dry.

Allow them to cool, remove from the molds if using a mold, or if using cupcake papers, there's no need. Sprinkle them with confectioners' sugar and they are ready to eat.

It's normal for them to rise while baking due to the coagulation of the eggs, but they may slightly deflate upon cooling due to the same effect and the lack of leavening agent. This doesn't mean they're poorly made or incorrectly baked. They are delicious.