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Almond Cupcakes

Western.Chefs's picture
Ingredients
  Shortening 1⁄2 Cup (8 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Eggs 2 , well beaten
  Baking powder 2 Teaspoon
  Sifted cake flour 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄4 Teaspoon
  Almond extract 1 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Finely chopped blanched almonds 1 Cup (16 tbs)
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3591 Calories from Fat 2096

% Daily Value*

Total Fat 231 g354.7%

Saturated Fat 37.9 g189.7%

Trans Fat 13.5 g

Cholesterol 430.5 mg143.5%

Sodium 1451.7 mg60.5%

Total Carbohydrates 333 g111.1%

Dietary Fiber 25.7 g102.8%

Sugars 163.3 g

Protein 82 g164%

Vitamin A 11.3% Vitamin C

Calcium 151% Iron 127.2%

*Based on a 2000 Calorie diet

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Almond Cupcakes Recipe