Elderflower Almond Mini Cakes

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This recipe was inspired by a something I found in Food & Wine Magazine with some changes. I used a lot less sugar and made my own almond paste. The hint of elderflower makes them magically delicious! Oh, and they are gluten free!

Ingredients:
1 cup almond paste
3 large eggs
2 1/2 TBSP cornstarch
Pinch of salt
4 1/2 TBSP butter, melted
2 TBSP St Germain

Icing:
1/4 c powdered sugar
4 oz lite cream cheese
2 TBSP St Germain

Preheat oven to 350.
Prepare a mini muffin pan with liners or spray.

Combine all ingredients for the cakes in the food processor until smooth. Pour into a 4 cup measure cup with a spout.
Fill muffin tins and bake for 20 minutes.

Combine icing ingredients. And ice cupcakes once they have cooled.

Makes 36.
2 WW PP per cake.