Almond Cupcakes Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| 2 eggs, well-beaten | ||
| Baking powder | 2 Teaspoon | |
| Cake flour | 1 1/3 Cup (16 tbs), sifted | |
| Salt | 1/4 Teaspoon | |
| Almond extract | 1 Teaspoon | |
| Milk | 1/3 Cup (16 tbs) | |
| Blanched almonds | 1 Cup (16 tbs), finely chopped | |
Directions
Work the shortening with a spoon until fluffy and creamy.
Then add the sugar gradually, while continuing to work with a spoon until light.
Add the eggs and beat well with a spoon.
Add the dry ingredients, sifted 3 times, alternately in thirds with the almond extract and milk conbined.
Add the almonds and bake in greased and floured 2 1/4" cupcake or muffin pans in a moderately hot oven of 375°F for 20-25 min or until done.
Then add the sugar gradually, while continuing to work with a spoon until light.
Add the eggs and beat well with a spoon.
Add the dry ingredients, sifted 3 times, alternately in thirds with the almond extract and milk conbined.
Add the almonds and bake in greased and floured 2 1/4" cupcake or muffin pans in a moderately hot oven of 375°F for 20-25 min or until done.
Chef
