Recipe #5267
Tiny Almond Cup Cakes
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
9 cup cakes
servings
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | Chef Ian Perreault |
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Recipe ingredients
- ¼ cup (60 mL) butter*, softened
- ½ cup (125 mL) sugar*
- 2 eggs*
- ¼ tsp. (1 mL) almond extract
- ¾ cup (180 mL) all purpose flour*
- 2 Tbsp. (30 mL) slivered almonds, broken up
Preparation
Preheat oven to 350°F (180°C).
With an electric mixer, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Beat in almond extract. Add flour and blend until batter is smooth.
Drop pieces of slivered almonds into buttered and floured mini-muffin moulds and pour batter on top.
Bake in the centre of the oven for 15 minutes or until a toothpick inserted in the centre of the cakes comes out clean.
Set the moulds on a cake rack to cool.
Suggestion
In an airtight container, these cupcakes will keep 2 days at room temperature or 2 weeks in the freezer.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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