TORTONI CUPCAKES

i miss tortoni. i miss it a lot. biscuit tortoni is an italian ice cream my dad always used to get me boxes of from nasto’s old world desserts in newark, new jersey. it’s an amaretto ice cream topped with crumbled coconut macaroons and a maraschino cherry and it’s the bomb. unfortunately, it is so not vegan. this cupcake is a salute to the dessert i miss so much.

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TORTONI CUPCAKES

1c all purpose flour
1/2c almond meal
2t baking powder
1/2t salt
1c sugar
1/2c margarine
4T warm water
3t ener-g egg replacer
1/2c almond milk
1t vanilla extract
1t almond extract

preheat to 325°F and line 12 cupcake tins with two things: these party cups with a regular cupcake liner inside them. you can bake them in just the party cups (like i did for the cupcakes in the photos), but they don’t really bend off the cupcake and you have to either cut it out or use a spoon. if you’re starting with whole almonds, toast them up a tiny bit and then grind them to a fine powder in a spice grinder. then sift the almond meal, flour, baking powder and salt in a bowl. cream the sugar and margarine in another bowl. in yet another bowl, froth up your warm water and ener-g, and then dump that, the almond milk and the extracts into the margarine and sugar mixture. mix all that together and slowly mix into the dry ingredients. scoop about 1/4c of the batter into each cup and bake for 22 minutes.

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ALMOND BUDDACREAM

1/2c margarine
3-3 1/2c powdered sugar
1/4c almond milk
1/4t vanilla extract
1/4t almond extract

whip everything up with an electric mixer. nothing special, just make sure it’s nice and whipped with a lot of air in it. when the cupcakes are cooled, frost those bitches up. i used a 1M piping tip if you’re going for the same look.

TOPPINGS

toasted coconut
maraschino cherries
sliced almonds

very lightly toast some shredded coconut on the stove. seriously watch it. if it gets to be a nice toasty color you’ve gone too far. throw it away and start over. you just want a liiiight toasting. now sprinkle that over the cupcakes, plunk a cherry on each and make some little cherry leaves out of sliced almonds. you can also leave off the cherry and shredded coconut and just go all almond. either way, yum.

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UPDATE!!

so the shredded coconut was nbd, right? it didn’t really add anything, so when i made them the next time i ground up some coconut cookies, toasted them and used them instead. way better. they even make these look like tortoni. perf!

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