This week, a packet of almond flour found its way to my home. Muhahahahahahah. Finally. I had a so-so first try on macarons, which tastet great, I think, but did not develop feet and did not look very photogenic, either. So you are not getting a picture of this now. Maybe someday, when I succeed. But almond flour is a multitalent and can be used in many recipes.

I came across a blueberry muffin recipe this week in a Dr. Oetker book called simply “Muffins”, which was way too simple for me to try it. But as I have experienced that Dr. Oetker’s doughs mostly turn out very soft and airy, I changed the whole thing a little and made fresh, modern cherry muffins.

I did not use chopped hazelnuts, but almond flour. I’m sure it works just as well with the same amount of less fine ground almonds. With the right cupcake wrappers they become a nice Easter treat :) As a decoration, I piped chocolate frosting on Top and placed mini chocolate eggs inside the nest. I won’t give the frosting recipe to you, because it is not developed enough… But the cupcake recipe is.

Easter Nest Cherry Cupcakes

130 g (1 cup + 1 tbsp) flour
130 g (1 cup + 1 tbsp) almond flour or ground almonds
2 tsp baking powder
4 eggs
130 g (1/2 cup + 1 tbsp) sugar
200 g (1 cup – 2 tbsp) butter, softened
100 ml (1/2 cup – 2 tbsp) milk
1 tsp vanilla extract

150 g (5 oz.) cherries, fresh oz frozen

Line a muffin pan with paper molds. Preheat oven to 180 degrees C (350 degrees F).
Put all ingredients except cherries in a mixing bowl. Beat until the batter is smooth. Add the cherries and mix just a little until they are spread evenly in the dough.

Fill the muffin molds up to 2/3 and bake for about 25 minutes. After taking them out of the oven, the cakes will flatten a bit. But in return, you get moist, soft and fruity dough. Mhhhh.