Almond Cupcakes With Orange Icing Recipe
Servings: 1
Ingredients
- 1 c. all-purpose flour
- 1/2 c. natural almonds (with skin), toasted lightly, cooled, and grnd fine in a blender
- 1 1/4 tsp double-acting baking pwdr
- 1/3 c. vegetable shortening
- 1/2 c. granulated sugar
- 1 lrg egg
- 1/4 tsp almond extract
- 1/3 c. water
- 1 c. plus 2 Tbsp. confectioners' sugar
- 1 1/2 Tbsp. unsalted butter softened
- 1/2 tsp freshly grated orange zest
- 1 Tbsp. orange juice
Directions
- In a bowl whisk together the flour, the almonds, the baking pwdr, and a healthy pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mix alternately with the water, beating
- well after each addition. Divide the batter among 12 paper-lined 1/2-c. muffin tins and bake the cupcakes in the middle of a preheated 350°:F.
- oven for 15 to 20 min, or possibly till a tester comes out clean. Turn the cupcakes out onto a rack and let them cold completely.
- In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating till the icing is fluffy, and spread the icing on the cupcakes.
- Makes 12 cupcakes.
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