Dessert

Modified Almond Cupcakes is for Dessert.

Modified Almond Cupcakes takes 15 minutes to prepare.

Modified Almond Cupcakes takes 20 minutes to cook.

Modified Almond Cupcakes makes 12 servings.

The ingredients for Modified Almond Cupcakes are:

CAKE
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 cup water
1 tsp almond extract
1/2 cup margerine
1 cup granulated sugar
1/2 large egg (half the yolk)
2 1/2 large egg whites

ICING/ GLAZE
3 cups powdered sugar
1 tbsp vanilla extract
3 tbsp water (give or take)

Here is how you make Modified Almond Cupcakes:

CAKEPreheeat oven to 350 degrees.Place cupcake liners into a 12 cup cupcake tin.Whisk together flour and baking powderIn a seperate bowl, cream the margerine until it becomes fluffy. Gradually add the sugar. After the margerine and sugar are combined, add the egg and egg whites, as well as the almond extract.Slowly add a fraction of the flour mixture to the batter. After the mixture is combined, add a fraction of the water. Continue to do this until all of the flour mixture and water has been combined with the rest of the batter. Be sure not to over blend!Use an icecream scooper (a spoon will do just fine) to evenly fill each cup. One scoop should be enough for each one (unless you use a spoon!).Place in center of oven and bake for 20-25 minutes. Do not open oven before 20 minutes has gone by unless your cupcakes look like they are extreamly brown on top.ICING/GLAZEMix powdered sugar and water together. Add the water slowly to make sure the glaze does not get to liquidy.Blend in vanillaASSEMBLYWait until cupcakes have cooled.Evenly distribute icing onto cooled cupcakes.Serve and enjoy!Serving Size: Makes a dozenNumber of Servings: 12Recipe submitted by SparkPeople user ABAPRIL.

The nutritional information for Modified Almond Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 284.3

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 113.0 mg
• Total Carbs: 58.8 g
• Dietary Fiber: 0.4 g
• Protein: 2.7 g