Mini Almond Cupcakes

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4.5 Average of 2 ratings

Difficulty: Easy
Average of 1 reviews

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Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 1/3 tablespoons butter , softened
2/3 cup granulated sugar
1 egg
1/2 teaspoon No Color Almond Extract or Vanilla Extract
Easy-Add No Color Almond Extract Add to shopping list No Color Almond Extract
1/2 cup milk
Buttercream icing (colored pink)

Makes:

24 mini cupcakes.

Tools:

Perfect Results 12 cup Mini Muffin Pan
Easy-Add Perfect Results 12 cup Mini Muffin Pan Add to shopping list Perfect Results 12 cup Mini Muffin Pan

Instructions
Reviews (1)
Questions (0)

Instructions:

Step 1

Preheat oven to 350°F. Line muffin pans with mini paper liners.

Step 2

In small bowl, combine flour, baking powder and salt. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and almond extract; mix well. Add flour mixture alternately with milk; blend until just combined. Fill muffin cups with about 1 tablespoon batter. Bake 15 to 16 minutes or until firm to the touch. Cool in pan 5 minutes; remove to cooling grid to cool. Ice with buttercream.

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