Almond cupcakes with dark chocolate frosting and toasted almonds- Yum?
I've been so healthy lately with my posts that I thought...it's time for something devilish. Actually, it's because I've been suffering with a stuffy head and body aches for three days. I guess it's just my body telling me to treat myself to something unhealthy and delicious.
I made an almond-flavored cupcake with dark chocolate frosting sprinkled with toasted almonds.
Not a difficult recipe at all! Just takes a little more time and a few more dishes to wash to do it from scratch than one of the boxes.
I made an almond-flavored cupcake with dark chocolate frosting sprinkled with toasted almonds.
Not a difficult recipe at all! Just takes a little more time and a few more dishes to wash to do it from scratch than one of the boxes.
LOOK at these cupcake liners I fell in love with at Target.
Almond Cupcake Recipe
I wrote it down on an envelope, I couldn't find any paper.
It says...
3/4 cup butter
1 1/2 cups sugar
2 eggs
3 tsp almond extract
1/2 tsp vanilla extract
2 1/2 tsp baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk
1. cream the butter and sugar until smooth. add the eggs, almond and vanilla extract and milk. in a separate bowl, combine the flour, baking powder and salt, then mix into the wet ingredients.
2. fill cupcake liners 2/3 full with batter and bake for about 20 minutes at 375F. remove from the cupcake tray and let cool on a rack completely before frosting.
The ingredients
3/4 cup butter
1 1/2 cups sugar
2 eggs
3 tsp almond extract
1/2 tsp vanilla extract
2 1/2 tsp baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk
1. cream the butter and sugar until smooth. add the eggs, almond and vanilla extract and milk. in a separate bowl, combine the flour, baking powder and salt, then mix into the wet ingredients.
2. fill cupcake liners 2/3 full with batter and bake for about 20 minutes at 375F. remove from the cupcake tray and let cool on a rack completely before frosting.
The ingredients
Wet ingredients. Dry ingredients. Combined.
Fill each lined cup about 2/3rds of the way.
I only baked mine about 16 minutes. Depending on your oven, begin checking them at 15 minutes.
Done!
Done!
Frost and sprinkle with toasted almonds!
Thick almondy-cake and a dark chocolate frosting with a crunch from the almonds on top. Yum.
