Almond and Chocolate Chiffon Cupcakes

 
 
Ingredients:

For the Topping

1 large egg white

1 1/4 cups sliced almonds

2 Tbs. sugar

For the Cake

1 1/2 cups mini semisweet chocolate chips

2 1/4 cups cake flour

1 1/2 cups sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 cup canola

7 large eggs, separated

2/3 cup water

1 tsp. vanilla extract

1/2 to 1 tsp. almond extract

2 Tbs. Amaretto (optional)

1/4 tsp. cream of tartar

For the Glaze

1 1/2 cups confectioners’ sugar

3 to 4 Tbs. milk

1/2 tsp. almond extract
Directions:

For the Topping

Pre heat your oven to 325, then line nonstick baking pan with parchemnt paper.

In a bowl, whisk egg white until foamy, for 30 seconds.

Stir in nuts until evenly coated, then sprinkle sugar on nuts and stir.

Spread nuts in a single layer onto the pat.

Bake for 5 minutes then stir to loosen them from the pan.

Bake for another 5 to 8 minutes, until golden.

Remove nuts from oven and immediately stir them to loosen from the pan.

The nuts will become crisp as they cool. Set aside.

For the Mini Bunt Cakes or Cupcakes

Have ready 4 mini tube pans or 4 large Cupcake pans or just a 9.5" or 10" tube pan with sides at least 3 3/4" high.

In a processor, pulse chocolate chips until some are finely grated with some small crumbs.

In a bowl, sift cake flour, 1 cup sugar, baking powder and salt.

Make a well in the center and add oil, egg yolks, water, vanilla, almond extract, and liqueur.

Beat on medium speed until smooth and thick, for 3 minutes.

With a spatula, fold in chips, then set aside.

In anothern bowl, whisk egg whites and cream of tartar on medium until dissolved and whites are foamy.

Increase speed to high and beat until beaters forms lines in the mixture.

Slowly pour in remaining 1/2 cup sugar, about 2 Tbs. at a time, and beat until soft peaks form.

With a large spatula, stir about 1/3 of egg whites into the yolk mixture.

Gently fold in remaining egg whites until no white streaks remain.

Pour batter into your pan/s, spreading it evenly.

Bake until you can gently press your fingers on top and it's firm, for up to 1 hour and 15 minutes.

Any cracks that form on the top should look dry.

Invert pan/s onto small funnels for small cakes or a bottle with a narrow neck.

Then let cool thoroughly, for an hour and 30 minutes.

Use a small, sharp knife to loosen the cake/s from the pan/s and the center of the tube, if necessary.

Remove the cake from the pan and slide it onto a serving plate.

For the Glaze

In a bowl, stir sugar, milk and almond extract, adding milk to make a smooth glaze with a thick, syrupy consistency.

Set aside 2 Tbs. of the glaze.

Spread the remaining glaze over the top of the cake/s, dripping down sides.

Cover the top of the cake with almond toppings.

Drizzle the reserved glaze over the almonds. Enjoy!
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