Orange and Almond Cupcakes
I had some orange icing left over from the melting moments and decided to tweak my cup cake recipe to include orange and almond. And it tastes great! So here is the recipe. If you do not like orange then leave out the orange juice and rind.
2tsp Baking Powder
150g Castor Sugar
125g Butter softened
1tsp Vaniila Extract
1/2tsp Almond Essence
Finely grated orange rind and juice of one orange.
Preheat oven to 180deg celcius and line a muffin tray with large paper cups.
Place all ingrediants in a food processor EXCEPT the milk. Turn on food processor and add milk slowly. Once combined, spoon into cups. Bake for 25-30 minutes. To test if ready slightly press top of cupcake-if it bounces back up the cupcakes are ready. Remove carefully from tray and cool. Ice when cold. I added toasted sliced almonds on top. (Toast almonds in a dry pan on medium heat until lightly browned. Watch and keep tossing the almonds as they can burn very quickly)