Better-Than-Sponge Almond Cupcakes Recipe

Name: Better-Than-Sponge Almond Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g ground almonds; 50 g plain white flour; 1 pinch salt; 5 ml baking powder; 125 g butter; 125 g caster sugar; 1 egg; 5 ml vanilla extract; 2 ml almond essence; 125 ml milk

Servings: persons

1
Cream together the butter and sugar until white and fluffy.
2
Add egg and beat well.
3
Sift together flours, baking powder and salt.
4
Mix milk with vanilla extract and almond essence.
5
Mix in the flour and milk alternatively into the egg, starting and ending with the flour.
6
Fill 12 paper cupcake cases.
7
Bake at 180u00b0C until golden and the cakes are springy.
8
Transfer to a wire wrack to cool and ice with plain butter icing (icing sugar, butter and hot water to make a smooth and fluffy icing).

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 75 g ground almonds, 50 g plain white flour, 1 pinch salt, 5 ml baking powder, and more.

Yes, Better-Than-Sponge Almond Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Better-Than-Sponge Almond Cupcakes

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