Mini Almond And Grape Cakes

• 1/2 cup unsalted butter, at room temperature
• 2/3 cup sugar
• 2 large eggs, at room temperature
• 1 cup almond flour
• 1/4 cup all-purpose flour
• Zest of 1 orange
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 18 black seedless grapes (3/4 cup)
• 1 1/2 tablespoons sliced almonds
• Creme fraiche (optional)

1. Preheat oven to 400u0b0. Generously butter and flour 9 cups (1/3-cup size) in a muffin pan (if possible, use a shiny rather than a dark pan). In a bowl with a mixer, beat butter and sugar until thoroughly combined and light. Add eggs and beat until incorporated, stopping to scrape down inside of bowl. Add almond and all-purpose flours, orange zest, vanilla, and salt and beat on low speed to combine.
2. Divide batter among prepared muffin cups. Poke 1 grape into batter in each cup. Cut remaining grapes in half lengthwise; set 2 halves on batter in each cup. Sprinkle with sliced almonds.
3. Bake until deep golden brown, 20 to 22 minutes, rotating pan halfway through. Let cool in pan on a rack at least 15 minutes. Loosen cakes from pan with a knife, set on small plates, and serve with a spoonful of creme fraiche if you like.

unsalted butter, sugar, eggs, almond flour, allpurpose, orange, vanilla, salt, grapes, almonds, crueme

Taken from www.myrecipes.com/recipe/mini-almond-grape-cakes (may not work)