Breakfast Cupcakes (Almond Cupcakes With Pecans and Currants)

I was in the mood for something really simple after a long and quite shitty day, plus with no breakfast foods in the house I wanted something that would be good in the morning. I think this cupcake borders on being a muffin, but considering I topped it with loads of turbinado sugar I am calling it a cupcake. I suppose you can give it a smear of butter after warming it up in the microwave or fresh out of the oven.

I based the recipe off of goji berry pecan cakes at La Tartine Gourmande, the measurements are the same but the ingredients vary. The cupcake/muffin uses half all-purpose flour and half almond flour and is studded all throughout with black currants and chopped pecans (left over from the Acorn Squash Cupcakes). It's a recipe that's easy to throw together after work, and has some tasty results. It also makes a small batch recipe so you'll only get nine cupcakes, so no worries about having hordes of tasty treats in the house tempting you.

Breakfast Cupcakes
Makes 9 cupcakes / 350 F oven

What You'll Need...
7 ounces of unsalted butter, room temperature
1/2 cup of sugar
3 eggs, room temperature
1/2 cup of almond flour
1/2 cup of all-purpose flour
pinch of salt
1 teaspoon of baking powder
1/4 cup of currants
1/2 cup of chopped pecans (or other nut)
turbinado sugar

What You'll Do...
1) Preheat the oven at 350 F.

2) Cream the butter and sugar together until light and fluffy.

3) Beat in the eggs, one at a time, being sure to scrape down the sides of the bowl.

4) Add the dry ingredients and mix until just incorporated. Fold in the pecans and currants.

5) Scoop into cupcake papers, about 3/4 full. Sprinkle turbinado sugar on top. Bake for 17-20 minutes. Let cool on wire rack.