CINNAMON SUGAR ALMOND CUPCAKES
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
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda, cinnamon and baking powder in a large mixing bowl.
3. Add butter, egg whites, almond extract, sour cream and milk and mix on medium speed until smooth.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
7. To make the icing, beat the shortening and butter until smooth.
8. Slowly add 3 cups of powdered sugar. Mix until combined.
9. Mix in the cinnamon, vanilla extract and 1 tbsp water.
10. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency, then ice the cupcakes.
NOTES
You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.
This Recipes Adapted From Site
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