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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|Serving Size: 1 Serving (555g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 2603
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