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Name: Almond Cupcakes with Orange Icing
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Natural almonds (lightly, cooled, and ground fine in a blender); 1 c All-purpose flour; 1/3 c Water; 1 c Plus 2 tablespoons; 1 tb Orange juice; 1/3 c Vegetable shortening; 1 lg Egg; 1/4 ts Almond extract; 1/2 c Granulated sugar; 1 1/2 tb Unsalted butter softened; 1/2 ts orange zest Freshly grated; 1 1/4 ts Double-acting baking powder

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INGREDIENTS

1/2 c Natural almonds ; (lightly, cooled, and ground fine in a blender)
1 c All-purpose flour
1/3 c Water
1 c ; Plus 2 tablespoons
1 tb Orange juice
1/3 c Vegetable shortening
1 lg Egg
1/4 ts Almond extract
1/2 c Granulated sugar
1 1/2 tb Unsalted butter ; softened
1/2 ts orange zest ; Freshly grated
1 1/4 ts Double-acting baking powder

Servings

INSTRUCTIONS

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

NOTES

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Almond Cupcakes with Orange Icing

1/2 c Natural almonds (lightly, cooled, and ground fine in a blender)
1 c All-purpose flour 
1/3 c Water 
1 c  Plus 2 tablespoons
1 tb Orange juice 
1/3 c Vegetable shortening 
1 lg Egg 
1/4 ts Almond extract 
1/2 c Granulated sugar 
1 1/2 tb Unsalted butter softened
1/2 ts orange zest Freshly grated
1 1/4 ts Double-acting baking powder

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&#176: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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Nutrition

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Serving Size: 1 Serving (555g)
Recipe Makes: 1

Calories: 2603
Calories from Fat: 1809 (69%)

Amt Per Serving		% DV

	Total Fat 201g	268 %
	Saturated Fat 86.1g	430 %
	Monounsaturated Fat 71.4g
	Polyunsanturated Fat 29.8g
Cholesterol 486.3mg		150 %
Sodium 2139.3mg		74 %
Potassium 625.6mg		16 %
Total Carbohydrate 181.9g		54 %
	Dietary Fiber 9.4g	37 %
	Sugars, other 172.6g
Protein 30g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2603

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