NEWS IN A NUTSHELL
Vanilla Almond Cupcakes Bake Time: 40 minutes Difficulty: Medium Serves up to: 12
Ingredients For the Cake 1½ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup granulated sugar ½ cup unsalted butter; at room temperature 2 large eggs 1 teaspoon vanilla extract ½ teaspoon almond extract ½ cup Almond Breeze® Unsweetened Vanilla Almondmilk For the Frosting 1 cup unsalted butter; at room temperature 4 cups powdered sugar 2 Tablespoons Almond Breeze® Unsweetened Vanilla Almondmilk 1 teaspoon vanilla extract 3/4 teaspoon almond extract Sprinkles ( optional )
Directions 1. Preheat oven to 350ºF. Line a cupcake pan (12 cups) with paper liners. Set aside. 2. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. 3. In a stand mixer, beat the butter and sugar together until light and fluffy and lightened in color. This will take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula. 4. Add the eggs one at a time, beating after each addition. Stir in the extracts. 5. Divide batter evenly into prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely. 6. While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all the powdered sugar is added. Beat in the almondmilk, vanilla extract, and almond extract. Beat until smooth. 7. Place the frosting in a pastry bag and frost. 1M Wilton tip recommended. Decorate with sprinkles, if desired. Serve!
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ALMOND FACTS
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