It is raining Cup Cakes in my house. I am on a mad cup cake baking spree and I just cannot seem to get enough of these little beauties. I have been trying different types of Cup cakes but all of them are without frosting.
Not that I hate frosting but I avoid it as much as I can. Also as I mentioned in my last cup cake post it is extremely hot in Perth and the frosting would melt in minutes and I have no energy to stand and make a lovely frosting and then to have it melt in front of my eyes.
So I stuck to a basic cup cake recipe again using Almonds this time and came up with really delicious little cakes.
This is a very easy recipe to use if you are like me and still trying to learn your way around baking.
Here is the recipe (Makes 12 small cup cakes or 6 large ones):
1/2 cup Butter at room temperature
1 cup Plain Flour
1 cup Sugar (regular Sugar)
1 tsp Almond extract
1/2 cup Almond flakes and a few extra for decorating.
1 tsp Baking powder
1/4 tsp Salt
1/2 cup Milk
Preheat the oven at 180 degrees C. Grind the Almonds to fine powder and keep them aside. Leave a few for garnishing later. In a bowl add the Flour, Baking powder, powdered Almonds and Salt and mix well.
Whisk the Butter and Sugar till soft and fluffy adding the Eggs one by one and the Almond extract at the end.
Mix this wet mixture with the dry flour mixture and Milk using a wooden spatula to blend everything together making sure there are no lumps. Using a Ice cream scooper scoop the mixture into greaseproof muffin cups.
Bake at 180 degrees for 25 minutes or till the Skewer comes out clean. Sprinkle a few Almond flakes to decorate.
Cool them in a wire rack before you eat them. They can last upto 4 – 5 days in a airtight container or covered with Cling film in the fridge.