Mini Almond Cupcakes
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 ExtractEasy-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
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.
