Ingredients
- 6 oz. butter, softened
- 6 oz. castor sugar
- 6 oz. plain flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. almond extract
- 3 eggs
- 1 oz. almonds, finely chopped / sliced
- 2 tbsp. milk
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Almond Cupcakes
Time: 15 minutes prep, 18 minutes cook
Servings: 12 cupcakes
Directions
- Preheat oven at 180 C. Grease or line 12 cup muffin pan.
- Cream the butter and sugar until light and creamy.
- Add the eggs, one at a time and beat well after each addition.
- Add the almond extract and beat again.
- Sieve in the flour and baking powder. Beat until well combined.
- Add milk, if the mixture is thick & mix well.
- Add 3 tbsp. chopped almonds and mix gently together.
- Using a tablespoon, divide the batter into the cupcake cases, filling till 3/4 full.
- Sprinkle remaining 1 tbsp chopped almonds on top of each cupcake.
- Bake at 180 C for 18 minutes.
- Remove from the oven, leave for 5 minutes before transferring to a wire-rack to cool.
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Summary
Almond Cupcakes ... These are soft, moist & light. Perfect with tea or coffee.
Reviews
November 4, 2010
This looks wonderful, I wonder if it would be even better if you used almond essence instead of Vanilla - or would that just be over powering! Looks tasty though :)
