Citrus Scented Almond Cupcakes with Blood Orange Icing (peabody)

Citrus Scented Almond Cupcakes with Blood Orange Icing

1 cup all-purpose flour
½ cup plus 2 TBSP almond meal
1 ¼ tsp baking powder
pinch of salt
1/3 cup plus 1 TBSP unsalted butter
½ cup superfine sugar
1 egg
zest of one blood orange
1/3 cup water

Preheat oven to 350F.
Sift together the flour, almond meal, baking powder and salt. Set aside.
In an electric mixer with paddle attachment cream together the butter and sugar, about 2 minutes. Scrape down the sides. Add the egg and mix for one minute. Add the zest and mix until incorporated. Add half of the flour mixture. Add the water. Add the remaining flour mixture. Mix until all is incorporated.
Grease a muffin tin, I used a standard one. Scoop batter into muffin tin(I used a ice cream scoop). I only got 6 cupcakes…which is just perfect for our 2 person family.
Bake for 20 minutes. Allow to cool before glazing.

Blood Orange Icing

This is not exact and will depend on your own personal taste.

3 TBSP unsalted butter, at room temperature
1 ½ cups powdered sugar
zest of one blood orange
1/3 cup blood orange(or any orange family member)

Beat together in an electric mixer with paddle attachment the butter, sugar, and zest. Add juice and mix. This is when I got bad and just kept adding orange juice until it was at the consistency I wanted. You want it to be a glaze more than a frosting.
Once the cupcakes are cool. Dip the top part of the cupcake into the glaze and set aside. Let the icing set up for about 5 minutes and dip them all again for a second coat.