Better-Than-Sponge Almond Cupcakes
Ready In: 30 mins
Yields: 12 Cupcakes
Ingredients
- 75 g ground almonds
- 50 g plain white flour
- 1 pinch salt
- 5 ml baking powder
- 125 g butter
- 125 g caster sugar
- 1 egg
- 5 ml vanilla extract
- 2 ml almond essence
- 125 ml milk
Directions
- Cream together the butter and sugar until white and fluffy.
- Add egg and beat well.
- Sift together flours, baking powder and salt.
- Mix milk with vanilla extract and almond essence.
- Mix in the flour and milk alternatively into the egg, starting and ending with the flour.
- Fill 12 paper cupcake cases.
- Bake at 180°C until golden and the cakes are springy.
- 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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