Tosca Cupcakes

I wanted tosca cake and Heikki wanted cupcakes, and thus the tosca cupcakes were created. I seasoned the cake part with cardamom, and it came out quite light and moist in texture, contrasting nicely with the crunchy almond topping. The humble appearances of these cakes are deceiving, since they do taste divine!

I made this recipe into 6 cupcakes, but there was a little bit too much tosca topping, and the batter rose a lot on the oven, so this batch would probably be enough for 7 small cakes too. With a little too much topping on a little too high cupcakes, I experienced a little spilling of the topping while it was baking, and that’s a problem because when it cools, it hardens, and it becomes tricky to loosen the cupcakes from the cupcake pan. So, when I took the cakes out of the oven, I immediately grabbed a butter knife and tidied up the edges of each cake.

The Cake Batter:

I made 6 cupcakes with this, but I think it’d be better to make 7. Before starting with the batter, I preheated the oven to 175 degrees Celsius, and greased and floured 6 cups in my muffin tin.

Dry Mix:

  • 1 and 1/2 dl wheat flour
  • 4 tablespoons sugar
  • 3 teaspoons vanilla sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom

Wet Mix:

  • 1 dl plain, unsweetened soy milk
  • 2/3 dl plain soy yogurt
  • 1 teaspoon apple cider vinegar
  • 1/2 dl canola oil

I whisked the wet mix in a mixing bowl, then stirred together the dry mix, and combined the two with a fork until only small lumps remained. Now, I poured the batter in the 6 prepared cups in my muffin tin, and baked for about 14 minutes, until a little brown on the sides but very pale on the tops. While the cakes were baking, I prepared the topping.

The Tosca Topping:

  • 2 tablespoons margarine, melted
  • 2 tablespoons plain soy milk
  • 1/2 dl sugar
  • 1 tablespoon wheat flour
  • 50 g slivered almonds

I placed everything else but the almonds in a small cooking pot, and then heated on medium heat until the mixture started to boil gently. It took about 5 minutes to reach that stage. Then I turned down the heat, let the mixture simmer for about a minute more, and then removed it from heat. I mixed in the slivered almonds, and the topping was ready.

When the cakes were done prebaking, I spread about a tablespoon of the topping over each cake, and then popped them in the uppermost rack of our oven for 12 more minutes, until the topping started to get brown. Then I took the cakes out of the oven and carefully tidied up the edges of each cup before the topping started to harden. Then I let them cool in the tin for about 20 minutes until removing.