Petit Almond Cakes

There was a time when I would worry about having something wonderfully sweet tucked away in my freezer if someone stopped by..... for an unannounced visit-well, here is my sweet little standby. I just bake the cakes and pop them in a plastic bag ......when I need them, I whip up the easy frosting to drizzle over the cakes while they are thawing. These dainty little morsels remain moist and fit perfectly perched up against a cup of coffee.........

For the Cakes~

6 ounces of melted butter
6 egg whites
1 cup of ground almond meal
1/2 cup of flour
1/2 teaspoon of almond flavoring
1 1/2 cups of powdered sugar
2 teaspoons of finely grated fresh lime rind
2 teaspoons of finely grated fresh orange rind

For Icing~
2 teaspoons of softened butter
1 cup of powdered sugar
1 large tablespoon of orange juice
1 large tablespoon of fresh lime juice


Preheat your oven to 350 degrees. Prepare/grease cupcake pans. This recipe will make around 12 cupcakes. Whisk the egg whites gently by hand until they are slightly frothy. Add the sugar, almond meal, flour, butter, flavoring and grated fruit rinds. Whisk again until all ingredients are blended. Pour the mixture evenly into cupcake pans. Bake for 15 minutes or until the edges start to brown. Coool on wire racks.
Make a paste by gradually adding the orange juice, half of the butter and powdered sugar. Mix well until the icing has a spreading consistency. (You may need to add a tad more of liquid.) Spread on cakes. Now, repeat the process using the lime juice, remaining powdered sugar and the remaining butter. Ice again........it is a two step process, but the effect is worth it!