Well, I was struck by a cupcake section in May's Canadian Living and I decided to make a batch of Almond Cupcakes in my king size muffin pan. When I've used this pan before, I've gotten away with just spraying it very well with my oil sprayer thingy and everything's been just fine. Well, not this time. Three cupcakes would not come out of the pan and I was ticked. Luckily, three came out OK, and I had just enough icing left over from the ricotta cookies to ice them.
These were pretty amazing, though I have to say two things about this recipe A) it says you'll get 12 cupcakes, but they are going to be teeny-weeny cupcakes. Good thing I used my king size pan and got decent-sized cupcakes, but if you use a regular 12-cup pan, you're going to have really small cupcakes. B) These are a little oily - probably due to the high almond content. The cake has a wonderful, tender, buttery texture, but the outsides are a little oily. Just so you know.Definitely a keeper recipe!
