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Add a photoAlmond Cupcakes ... These are soft, moist & light. Perfect with tea or coffee.
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
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 232 | |
| Calories from Fat 117 | 50% |
| Total Fat 13.29g | 17% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 256mg | 11% |
| Potassium 44mg | 1% |
| Total Carbs 25.37g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.2g | 9% |
| Protein 3.25g | 5% |
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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 :)
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