Ingredients
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3/4
-
1 1/2
-
2
-
1 1/2
-
1/2
-
2 1/2
-
1/4
-
2 1/2
-
1 1/4
-
-
-
-
-
-
Directions
Almond Cupcakes,These cupcakes are the “I’m-trying-so-hard-to-stop-pretending-these-are-a-main-dish” type, when prepared with recipe #213910 as the icing–the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.,cake was good but crumbly. Did not work with cupcake mold. would recommend bunt cake mold and a heck of a lot of frosting. and let sit over night it enhances the flavor would not recommend if low on ingredients,This recipe is great. I did it yesterday for my husband’s Bday. I sub the sugar with fine brown sugar and the almond extract with crushed almonds and it came out great!
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Steps
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1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Cream Butter at Medium Speed Until Smooth, Add Sugar and Beat Until Well. |
|
3
Done
|
Add Two Eggs, Beat Until Smooth. |
|
4
Done
|
Dump in the Rest of Your Ingredients (you Can Whisk the Dry Ones Together in a Separate Bowl First as Way to "quick-Sift" Them) and Beat Until Nice and Smooth. |
|
5
Done
|
Fill Cupcake Liners (or Greased Tins) 2/3 Full, Bake Until Golden Brown (about 20 Minutes, Depending on Your Oven). |
|
6
Done
|
Makes 24 Regular Size or Approx 10 Jumbo Size. |
