Better-Than-Sponge Almond Cupcakes

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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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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