Almond Cupcakes Recipe
35mins plus cooling
Iced Almond Cupcake recipe using
both ground and flaked almonds
approx. 6 medium Cupcakes (fairy cakes)
Cold Vegetarian Fruit Cupcakes Cakes Baked Fayre
for the cupcakes
Self Raising Flour
A little Milk
For the topping
1 tbsp Water
Preheat the oven to 190C, 375F, Gas mark 5 and place some paper fairy cake cases on a baking tray, evenly spaced apart.
Place all the cupcake ingredients in a large mixing bowl and beat with a wooden
spoon until well blended,
adding 2-3 teaspoons milk if necessary
in order to make the mixture soft enough to drop easily from the spoon.
Place 1 tablespoon of the mixture in each paper case, smooth the tops, then
towards the top of the oven for 15-20 minutes, until well-risen, golden and firm
to the touch. Cool on wire racks.
4. Once the cakes and cold, place the icing sugar and water in a mixing bowl and
mix well until blended and smooth.
5. Place a teaspoon of the icing mixture on the top in the middle of each
cupcake then sprinkle with flaked almonds, pressing them lightly into the icing.
Allow to set for at least 25 minutes before serving.
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