Almond Cupcakes with Orange Icing
Try this Almond Cupcakes with Orange Icing recipe, or contribute your own. "Almonds" and "February 19" are two of the tags cooks chose for Almond Cupcakes with Orange Icing.
Yield: 1 Ready in 1 hours
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Verified by stevemur
|1/2 cNatural almonds; (lightly, cooled, and ground fine in a blender)|
|1 cAll-purpose flour|
|1 c; Plus 2 tablespoons|
|1 tbOrange juice|
|1/3 cVegetable shortening|
|1/4 tsAlmond extract|
|1/2 cGranulated sugar|
|1 1/2 tbUnsalted butter; softened|
|1/2 tsorange zest; Freshly grated|
|1 1/4 tsDouble-acting baking powder|
Almond Cupcakes with Orange Icing Preparation
In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely. In another bowl beat together the confectioners sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes. Makes 12 cupcakes. Gourmet February 1992
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