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[Preparation] Warm the butter to room temperature in a bowl.
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Sift together the dry ingredients marked .
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Bring the egg to room temperature.
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Cream the butter until smooth and add the sugar in 2-3 batches, mixing well after each addition.
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Add the salt and mix again.
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Add well beaten eggs a little at a time, stirring after each addition.
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Add the almond flour and continue mixing.
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Preheat the oven to 180C and take out the baking tray.
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Fold in the sifted dry ingredients marked with in 2-3 batches.
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Distribute the batter evenly between the muffin cups and even out the surface.
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If you want to add nuts etc.
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to decorate the top, you should do it now.
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If you don't want to decorate them that's also fine.
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Line up on the baking tray and bake in the preheated oven for approximately 15 minutes.
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Test to see if they're done by inserting a skewer into the middle, if no raw clumps come out then they're ready.
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Once they've cooled, cover with cling film whilst slightly warm and chill.
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Then you're done.
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Brush with rum or orange liqueur after baking, or mix chocolate chips in before baking.
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You can try adding your own little additions to see what you like.
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If you can leave them overnight for a moister cake.
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[Bonus story] I was given a bunch of cocoa (on the left) so I was really eager to use it in a recipe, starting with cupcakes.
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On the right I put in a 1 kg bag of cake flour for comparison.
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The bag of cocoa I got is massive....
