Almond Cupakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CAKE1 1/2 cups all-purpose flour1 tsp baking powder1/4 cup whole milk1 tsp almond extract1/2 cup unsalted butter1 cup granulated sugar1 large egg2 large egg whitesICING3 cups powdered sugar1 tbsp vanilla extract1/4 cup unsalted butter3 tbsp whole milk (give or take)
CAKE
Preheeat oven to 350 degrees.
Place cupcake liners into a 12 cup cupcake tin.
Whisk together flour and baking powder
In a seperate bowl, cream the butter until it becomes fluffy. Gradually add the sugar. After the butter and sugar are combined, add the egg and egg whites, as well as the almond extract.
Slowly add a fraction of the flour mixture to the batter. After the mixture is combined, add a fraction of the milk. Continue to do this until all of the flour mixture and milk has been combined with the rest of the batter. Be sure not to over blend!
Use an icecream scooper (a spoon will do just fine) to evenly fill each cup. One scoop should be enough for each one (unless you use a spoon!).
Place in center of oven and bake for 20-25 minutes. Do not open oven before 20 minutes has gone by unless your cupcakes look like they are extreamly brown on top.
ICING
Cream butter until it is fluffy.
Add vanilla extract and mix until combined.
Gradually add powdered sugar to mixture, as well as milk.
Do not add all milk at once. Depending on how stiff/ thick you want your icing, add more or less milk.
ASSEMBLY
Wait until cupcakes have cooled.
Evenly distribute icing onto cooled cupcakes.
Serve and enjoy!
Serving Size: Makes 1 dozen cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user ABAPRIL.
Preheeat oven to 350 degrees.
Place cupcake liners into a 12 cup cupcake tin.
Whisk together flour and baking powder
In a seperate bowl, cream the butter until it becomes fluffy. Gradually add the sugar. After the butter and sugar are combined, add the egg and egg whites, as well as the almond extract.
Slowly add a fraction of the flour mixture to the batter. After the mixture is combined, add a fraction of the milk. Continue to do this until all of the flour mixture and milk has been combined with the rest of the batter. Be sure not to over blend!
Use an icecream scooper (a spoon will do just fine) to evenly fill each cup. One scoop should be enough for each one (unless you use a spoon!).
Place in center of oven and bake for 20-25 minutes. Do not open oven before 20 minutes has gone by unless your cupcakes look like they are extreamly brown on top.
ICING
Cream butter until it is fluffy.
Add vanilla extract and mix until combined.
Gradually add powdered sugar to mixture, as well as milk.
Do not add all milk at once. Depending on how stiff/ thick you want your icing, add more or less milk.
ASSEMBLY
Wait until cupcakes have cooled.
Evenly distribute icing onto cooled cupcakes.
Serve and enjoy!
Serving Size: Makes 1 dozen cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user ABAPRIL.
Nutritional Info Amount Per Serving
- Calories: 353.8
- Total Fat: 12.2 g
- Cholesterol: 46.8 mg
- Sodium: 60.3 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 0.4 g
- Protein: 3.1 g
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