Have you read the “The Secret Ingredient” by Nancy Naigle and watched the movie on “Hallmark Channel”? It’s a must read and watch! The main characters, Kelly and Andrew come together to create a delicious honey-almond almond cake in a baking competition. It was the star of the show! So, to celebrate the second edition of this lovely book, which has a beautiful photo of cupcakes on the cover, I’m re-creating this recipe in cupcake form!
Ingredients:
FOR CAKE
-One cup plus 2 tablespoons buttermilk
-2 1/4 cup sugar
-6 eggs
-1 tablespoon vanilla extract
-2 teaspoons almond extract
-2 1/4 cup flour
-1 cup almond flour
-1 1/2 tablespoons baking powder
-1 teaspoon salt
-1 cup plus 2 tablespoons oil
GLAZE
-2 tablespoons honey
-2 tablespoons buttermilk
FROSTING
-16 oz container mascarpone
-1 stick unsalted butter (room temp)
-1 cup powdered sugar
-1 teaspoon vanilla extract
-1/4 teaspoon almond extract
-3 tablespoon milk
Directions:
In a mixing bowl with whisk attachment, combine buttermilk, sugar, eggs, vanilla and almond extracts.
In a separate bowl combine flour, almond flour, baking powder and salt. Slowly add this mixture into the the mixing bowl with wet ingredients. Add oil at the end.
Scoop into cupcake tin and bake at 350 degrees for 30-35 minutes. As soon as they come out of the oven, poke holes with a fork on top.
Mix the honey and buttermilk glaze together and baste on top of the warm cupcakes. Let them cool completely!
To make the frosting, in a mixing bowl, mix room temp butter first to soften. Add powdered sugar, mascarpone, vanilla, almond extract and milk. Add more milk to thin or more powdered sugar to thicken.
Lightly toast the almonds on low heat and set aside.
Pipe your frosting onto cooled cupcakes and top with toasted almonds and strawberries. Enjoy!