I noticed that I had some lemon buttercream frosting leftover from the last time I made cupcakes, so I figured what better to make than MORE cupcakes? I felt like almond cupcakes would go nicely with the lemon frosting & dug out my trusty cupcake book for a recipe. The cupcakes came out really well, the smell of almond while they were baking was to die for, the only problem was that the recipe only makes 8.
- 175g of butter, softened
- 175g of caster sugar
- 3 eggs, lightly beaten
- 1tsp of vanilla extract
- 150g of self raising flour
- 55g of ground almonds
1. Preheat the oven to 180°C & put eight paper cases in a muffin tray.
2. Place the butter & caster sugar in a large bowl & beat together until they become light and fluffy. Gradually beat the eggs and vanilla extract into the mix. Sift in the flour and with the use of a metal spoon, gently fold the ground almonds into the mixture.
3. Spoon the mixture into the paper cases & bake in the preheated oven for 20-25 minutes or until risen, golden & firm to the touch. Transfer to a wire rack to cool.
4. Eat & enjoy!
PS, in case anyone was wondering what my trusty cupcake book is, it’s called ‘The Cupcake’ & you can find out more about it & maybe even purchase it here.