Almond cupcakes with white chocolate ganache

Created by Lyndey Milan OAM

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  • ¾ cup (90g) almond meal
  • 1/3 cup (50g) self-raising flour
  • ½ teaspoon sea salt flakes
  • 150g butter
  • ¾ cup (165g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 eggs
  • White chocolate ganache
  • 200g white chocolate
  • 200g cream cheese, softened


  1. Preheat the oven to 180 degrees celcius and line two 12-hole cupcake tins with paper cupcake liners
  2. Sift almond meal, self raising flour and salt into medium bowl
  3. In a large bowl, beat butter, caster sugar and vanilla bean paste to a cream. Add eggs, one at a time, beating until combined. Using a large metal spoon, fold in almond meal mixture. Spoon batter evenly into cupcake liners and bake for 25 minutes or until a skewer comes out clean.
  4. Cool on wire rack
  5. Melt the white chocolate in a heatproof bowl over simmering water and allow to cool slighty. Whip the cream and cheese in a medium bowl until light and fluffy, add cooled melted white chocolate and continue to while until smooth. Refrigerate for at least 30 minutes and whisk again until light and fluffy
  6. To serve, pipe a swirl of whipped white chocolate ganache onto each cupcake

Note: While the white chocolate ganache can be made ahead, for best resultd, whip again until fluffy just before piping onto cupcakes.