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Tiny Almond Cup Cakes https://www.metro.ca/userfiles/image/recipes/petits-gateaux-amandes-5267.jpg PT10M PT15M PT25M
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.
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1/4 cup (60 mL) butter, softened 1/2 cup (125 mL) sugar 2 egg 1/4 tsp. (1 mL) almond extract 3/4 cup (190 mL) all purpose flour 2 Tbsp. (30 mL) slivered almonds, broken up
Tiny Almond Cup Cakes

Tiny Almond Cup Cakes

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12 Votes
9
cupcakes
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

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Ingredients

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  • 1/4 cup
    (60 mL)
    butter, softened
  • 1/2 cup
    (125 mL)
    sugar
  • 2
    egg
  • 1/4 tsp.
    (1 mL)
    almond extract
  • 3/4 cup
    (190 mL)
    all purpose flour
  • 2 Tbsp.
    (30 mL)
    slivered almonds, broken up
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Imprimer ma sélection

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.

Source : Chef Ian Perreault

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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