Preheat oven (electric 175°C/fan 150°C). Line a muffin tray with muffin cups.
For the cupcakes: Cream together the butter and the sugar. Mix in the salt and lemon zest. Gradually add in the eggs and yoghurt. In a second bowl, combine together the flour, baking powder and ground almonds. Mix the flour mixture into the wet ingredients. Divide the batter equally amongst the muffin cups and bake for around 25 minutes. Remove cupcakes from the oven and cool briefly for 10 minutes in the muffin tray.
In the meantime, prepare the filling by beating 75 g soft butter until fluffy. Add the milk, vanilla extract, and half of the sieved powdered sugar and mix well. Add the rest of the powdered sugar and mix until the icing is fluffy. Slice off the tops of the cooled cupcakes. Using a pastry bag, that is equipped with a large star nozzle, pipe a tuft of vanilla buttercream onto each cupcake. Place the tops of the cupcakes back on the cupcakes and chill for 30 minutes.
For the topping, roast the almond flakes in a pan without any oil or fat until golden brown. Remove from heat. Place the sugar in a pot and caramelize it at a low temperature. Mix in the butter and honey and stir in the heavy cream. Briefly bring to a boil. Mix in the roasted almond flakes.
Place the warm almond-caramel on top of each cupcake. Finished!
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