So I decided it's time to get back to basics my friends. Today I made an Almond Cupcake. This cupcake is actually built off of a classic yellow cake. I was inspired this week to do a classic cake because I went to my first cake decorating class. I am super excited to expand my decorating abilities and add cakes and cupcakes to my portfolio! So stay tuned and be sure to follow me on Facebook, Twitter and Instagram to see all of my photos and finished projects from my classes!
1 1/2 cups of lightly salted butter, softened
3/4 cup of sugar
1 tsp almond extract
3 eggs, beaten
1/2 cup of ground almonds
1/2 cup and 1/3 cup of self-rising flour
1. Preheat oven to 350.
2. Mix together butter and sugar in a bowl with a mixer until pale and fluffy. Beat in vanilla. Add the eggs a little at a time, beating between each addition. (If they are added too quickly, the batter will separate and the cake won't be as light.)
3. Sift in the flour and then stir with a metal spoon. As soon as the ingredients are combined, gently stir in the milk.
4. Bake for 25 minutes. Cool completely, then ice, add some slivered almonds and enjoy! Happy Treats!
adapted from Mini Cakes and Pies book
I am linked up with Tidy Mom, Lady Behind the Curtain, The Mandatory Mooch, and Recipes for My Boys