A Step-by-Step Recipe for the Best Almond Roast Cupcakes with White Chocolate Dip

Jun 19, 2023

Our almond roast cupcakes with a buttery vanilla foundation, white chocolate dip, and roasted almonds are a delicious delicacy that’s just perfect for every occasion and celebration!

These traditional vanilla almond cupcakes are rich, indulgent, and oh-so-delicious. They are the stuff of dreams, soft and thick and topped with the fluffiest frosting, which allows the sweet, floral aromas of pure vanilla to come through.

After much demand, we’ve decided to finally provide the unique and one-of-a-kind almond roast cupcake recipe with white chocolate dip. So, let’s get started!


Vanilla Cupcakes:

Butter: 100g
Sugar: 110g
Eggs: 2 Nos
Flour: 120g
Baking Powder: 3g
Vanilla Extract: 5ml

White Chocolate Dip:

White chocolate: 300g
Heavy cream: 300g

Roasted Almonds:

Sliced almonds: 200g


Vanilla Cupcakes:

Step 1: Preheat the oven to 180°C and line the muffin trays with liners.
Step 2: Beat the butter and sugar in a large bowl, and then add the eggs.
Step 3: Sift flour, baking powder and mix in at low speed just to fold. Don’t overmix.
Step 4: Add the vanilla to the mix and mix it all together.
Step 5: Pour the batter into a muffin tray and pop it in the oven for 30 minutes or until a skewer inserted comes out clean.

White Chocolate Dip:

Step 1: Heat the chocolate and cream until you get a runny consistency.

Roasted Almonds:

Step 1: Heat the oven to 150 °C and turn it off.
Step 2: Place the almond slices on a tray, evenly spread out.
Step 3: Let the almonds roast until you get a beautiful golden color.

Assembling the Cupcakes:

Step 1: Dip the vanilla cupcakes in the white chocolate sauce and let the excess drip.
Step 2: Add the roasted almonds.
Step 3: Let them sit for a few minutes to set.

Tips to Consider While Baking Almond Roast Cupcakes

Cupcakes are simple to make, but a few tips and tactics can help you make the best batches possible. Here are some general guidelines—plus a bonus one—for baking like an expert.

  1. Read the recipe carefully

First, thoroughly read the recipe. Preheat the oven to the right temperature and gather all ingredients and equipment before creaming, folding, baking, and so on. These basic ideas make building a cupcake faster and easier.

  1. Check the oven temperature

If you’ve had inconsistent results with previous recipes (burned or still liquid by the expected finish time), it’s worth investing in an oven thermometer. Even the most precisely tuned oven can develop “hot patches,” so plan accordingly. Place single tins in the center of the oven and rotate halfway through baking. When baking two tins at the same time, set one in the higher third of the oven and the other in the lower third, and switch and rotate the tins halfway through. Aside from this rotation, keep the oven door closed at all times to prevent heat variations.

  1. Check the expiration dates

Baking powder and baking soda both have expiration dates beyond which they lose their effectiveness. After six months of use, it is best to replace them. After a while, all spices lose their power. Old flour is likewise suspicious; if your bag has been sitting around for more than eight months, throw it out.

  1. Be careful with substitutions

Experienced cooks are sometimes the most guilty of tinkering with recipes, but this can cause issues in baking, where formulae are similar to scientific formulas. Cutting the sugar for less sweetness is difficult because the sugar is also important for the cupcake’s texture and wetness. It’s also possible that substituting dairy or cocoa will result in baking powder or soda not being activated. Swapping oils, sugars like molasses or honey, or flour varieties can all provide different results. Cautionary substitution can result in delectable discoveries—and the occasional inedible hockey puck—so try when you don’t mind the unexpected.

  1. Measure with care

Precision in measurement yields reliable outcomes. To recreate the dish at its finest, measure the ingredients exactly as the author did. The recipes in this collection were tested by Food Network Kitchen by lightly spooning dry ingredients like flour or cocoa into dry measuring cups, then leveling off with the flat edge of a knife or the side of a spatula. Brown sugar should be packed tightly into dry measuring cups. Place liquid measuring cups on the counter and lean down to examine the markings at eye level to ensure the liquid is level.

Get perfection every time at A&M Cupcakes 

Almond Roast cupcakes are not just a sensory treat, they’re also a visual treat. And a badly-made cupcake can be a huge disappointment. So, if you’re looking for a perfect and delicious almond roast cupcake, don’t worry! Head onto our cupcake page and get the taste of your favorite dessert that’s perfectly made every time!

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