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    You are in: Home / Recipes / Better-Than-Sponge Almond Cupcakes Recipe
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    Better-Than-Sponge Almond Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Jay.bird's Note:

    I had some left-over ground almonds from making french macaroons but not enough eggs to make an almond cake. By tweaking my faithful quick-and-easy cupcake recipe I created a deliciously moist almond cupcake which I decorated with a simple butter cream icing and scattered almond flour. When presented to my boyfriend (the ultimate foodie), he exclaimed "this is better than sponge!". This recipe makes exactly enough for a 12 cupcake bun tray.

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    Units: US | Metric


    1. 1
      Cream together the butter and sugar until white and fluffy.
    2. 2
      Add egg and beat well.
    3. 3
      Sift together flours, baking powder and salt.
    4. 4
      Mix milk with vanilla extract and almond essence.
    5. 5
      Mix in the flour and milk alternatively into the egg, starting and ending with the flour.
    6. 6
      Fill 12 paper cupcake cases.
    7. 7
      Bake at 180°C until golden and the cakes are springy.
    8. 8
      Transfer to a wire wrack to cool and ice with plain butter icing (icing sugar, butter and hot water to make a smooth and fluffy icing).

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    Nutritional Facts for Better-Than-Sponge Almond Cupcakes

    Serving Size: 1 (555 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 179.6
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 5.9 g
    Cholesterol 41.3 mg
    Sodium 113.8 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 0.8 g
    Sugars 10.8 g
    Protein 2.7 g

    The following items or measurements are not included:

    almond essence

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