Almond cupcakes

Name: Almond cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 125 (4oz) unsalted butter, softened and chopped; Finely grated zest of half a lemon; 200 (7oz) golden caster sugar; 4 medium eggs; 175 (6oz) ground almonds; 150 (5oz) self-raising flour; 100 (31⁄2oz) white icing sugar; Assorted food colours; 24 sugared almonds to decorate (optional)

Not only do these almond cupcakes look fun, but they're a great recipe to try and make with kids.

By The Good Housekeeping Cookery TeamPublished: 12 December 2016

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Food, Sweetness, Dessert, Baking cup, Ingredient, Recipe, Confectionery, Baked goods, Snack, Cake,

Preparation Notes: plus 20 setting

Serving notes: Makes 24 cakes

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Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Ingredients

For the cupcakes

125 (4oz) unsalted butter, softened and chopped
Finely grated zest of half a lemon
200 (7oz) golden caster sugar
4 medium eggs
175 (6oz) ground almonds
150 (5oz) self-raising flour

For the icing

100 (31⁄2oz) white icing sugar
Assorted food colours
24 sugared almonds to decorate (optional)

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan oven) mark 4. Line two 12-hole muffin tins with 24 muffin cases.
2. Step 2
  Put the butter, lemon zest, sugar, eggs, almonds and flour into a food processor and blend until evenly combined.
3. Step 3
  Half fill each muffin case with a rounded tablespoonful of cake mixture. Bake for 20min until the cakes are golden, firm and risen. Leave to cool in the tins.
4. Step 4
  Sift the icing sugar into a bowl, add 2tbsp hot water, then stir well until smooth. Divide two-thirds of the icing between two further bowls. Dip a cocktail stick in the red colour, then stir into one bowl of icing until evenly coloured pink. Repeat with the blue colour in the second bowl of icing, then combine a drop of red with a drop of blue to make lilac icing in the third bowl. Stir well.
5. Step 5
  Spoon icing on to each cupcake. If decorating with sugared almonds, add before icing sets. Leave to set for 20min. Store in an airtight container for up to two days.
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