Ground almonds give these cupcakes a rich flavour and a nice moist crumb.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Butter Icing:
Method
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract.
In separate bowl, whisk together flour, ground almonds, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Butter Icing
This classic is easy to tint with paste food colouring. Use a piping bag fitted with a star tip. If you like, top with coloured sprinkles as we did in the photo.
In bowl, beat butter until light; beat in sugar, 1/2 cup (125 mL) at a time. Beat in milk and vanilla. Makes about 2 1/2 cups (625 mL), enough for 12 cupcakes.
Nutritional facts Per cupcake: about
- Sodium 142 mg
- Protein 3 g
- Calories 211.0
- Total fat 11 g
- Potassium 69 mg
- Cholesterol 52 mg
- Saturated fat 5 g
- Total carbohydrate 26 g
%RDI
- Iron 6.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 8.0
