Modified Almond Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CAKE1 1/2 cups all-purpose flour1 tsp baking powder1/4 cup water1 tsp almond extract1/2 cup margerine1 cup granulated sugar1/2 large egg (half the yolk)2 1/2 large egg whitesICING/ GLAZE3 cups powdered sugar1 tbsp vanilla extract3 tbsp water (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 margerine until it becomes fluffy. Gradually add the sugar. After the margerine 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 water. Continue to do this until all of the flour mixture and water 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/GLAZE
Mix powdered sugar and water together. Add the water slowly to make sure the glaze does not get to liquidy.
Blend in vanilla
ASSEMBLY
Wait until cupcakes have cooled.
Evenly distribute icing onto cooled cupcakes.
Serve and enjoy!
Serving Size: Makes a dozen
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 margerine until it becomes fluffy. Gradually add the sugar. After the margerine 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 water. Continue to do this until all of the flour mixture and water 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/GLAZE
Mix powdered sugar and water together. Add the water slowly to make sure the glaze does not get to liquidy.
Blend in vanilla
ASSEMBLY
Wait until cupcakes have cooled.
Evenly distribute icing onto cooled cupcakes.
Serve and enjoy!
Serving Size: Makes a dozen
Number of Servings: 12
Recipe submitted by SparkPeople user ABAPRIL.
Nutritional Info Amount Per Serving
- Calories: 284.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 113.0 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 0.4 g
- Protein: 2.7 g
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