Tiny Almond Cup Cakes

Tiny Almond Cup Cakes
  • 9 cupcakes
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 1/4 cup
    (60 mL)

    butter, softened

  • 1/2 cup
    (125 mL)


  • 2


  • 1/4 tsp.
    (1 mL)

    almond extract

  • 3/4 cup
    (190 mL)

    all purpose flour

  • 2 Tbsp.
    (30 mL)

    slivered almonds, broken up


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.

Source: Chef Ian Perreault