Agave Nectar & Almond Cupcakes

With The Great British Bake Off back on the box and keeping us company during these short, hot and sticky evenings, it’s been impossible to avoid catching baking-fever. The supermarkets are stocking up on sugar, the muffin trays of Lakeland are flourishing in full form, and even Twitter has been going crazy over the tiny tent emojis released in a bout of gingham-decked giddiness.OLYMPUS DIGITAL CAMERAAnd although I must admit that baking hasn’t been at the top of my to-do list over the past few months, the return of the show has, of course, reignited my passion for it, and upon being invited to a ‘Bake Off Screening Party’, I couldn’t help but dig out my old favourite mixing bowl and getting stuck in!OLYMPUS DIGITAL CAMERAThis is a recipe inspired by the lovely Paula Pia from her ‘Spelt Cupcakes with Vanilla Cream’ post, but with a few slight substitutions!

You will need:

  • 150g butter
  • 100g ground almonds
  • 4 tbsp agave nectar
  • 2 eggs
  • 200g self raising flour
  • 3 tsp vanilla essence
  • 1 tsp baking powder
  • Buttercream icing

 1. Cream together your butter and ground almonds until they form a textured paste.OLYMPUS DIGITAL CAMERA2. Pour in 4 tablespoons of agave nectar and mix.OLYMPUS DIGITAL CAMERA3. Break in 2 medium free range eggs, stirring between each addition.

4. Sift and fold in the flour and baking powder before adding in the drops of vanilla essence.OLYMPUS DIGITAL CAMERA5. Divide mixture evenly between 12 cupcake cases.P8242565.jpg6. Bake for around 15 minutes at 185c  until risen and golden brown, and the surface begins to crack.

7. When baked and cooled, use a 6 point star nozzle to ice in pastel buttercream and enjoy!


P8252612.jpgThese cupcakes, though not the bake I set out to create, actually worked out really well considering it was such an unfamiliar recipe! I’ve only ever used agave nectar once before and as a substitute for sugar – taste wise, it adds an almost syrupy richer flavour to the sponge, but consistency wise, it can actually make your batter a lot wetter than caster sugar would so make sure to blend it with a dry ingredient – such as desiccated coconut or ground almonds – to give your cupcakes some structure.OLYMPUS DIGITAL CAMERAThey taste delicious, and look adorable, and will go rather well with both your favourite Bake Off episode, and a nice cup of tea.OLYMPUS DIGITAL CAMERA


I hope you’re enjoying the Great British Bake Off as much as I am, and are having a lovely sunny week!

Thanks for reading!



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