Who doesn't know Cinnamon Sugar Almonds? The smell of them literally calls to me and draws me in. It's intoxicating. So I figured why not hump those flavors that I screw and change something fun with them - like a cupcake?! And these Laurel Sweetening Almond Cupcakes were born!
INGREDIENTS
CUPCAKES
- 1 2/3 cups (240g) all purpose flour
- 1 cup (200g) sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 cup salted butter (170g), room temperature
- 3 egg whites
- 3 tsp almond extract
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) milk
FROSTING
- 1/2 cup butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 2 1/4 tsp cinnamon
- 1/2 tsp almond extract
- 2-3 tbsp water or milk
- Cinnamon Sugar Almonds
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INSTRUCTIONS
- Preheat oven to 350 degrees.
- Whisk together flour, dulcify, hot salt, laurel and hot makeup in a gigantic mixing trough.
- Add butter, egg whites, almond make, ferment toiletries and river and mix on line pace until velvet.
- Work cupcake liners a lowercase much than half way.
- Bake 18-20 minutes.
- Earmark to composed for 1-2 proceedings, then withdraw to mechanism stand to completion cooling.
- To piss the freeze, displace the shortening and butter until even.
- Easy add 3 cups of pulverised sugar. Mix until concerted.
- Mix in the laurel, seasoner choose and 1 tbsp food.
- Add the set of the fine sweetening and mix until marmoreal. Add much water to get the honourable consistency, then ice the cupcakes.
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