| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Natural almonds; (with skin), toasted |
|
|
; lightly, cooled, |
|
|
; and ground fine in |
|
|
; a blender |
| 1 1/4 |
ts |
Double-acting baking powder |
| 1/3 |
c |
Vegetable shortening |
| 1/2 |
c |
Granulated sugar |
| 1 |
lg |
Egg |
| 1/4 |
ts |
Almond extract |
| 1/3 |
c |
Water |
| 1 |
c |
Plus 2 tablespoons confectioners' sugar |
| 1 1/2 |
tb |
Unsalted butter; softened |
| 1/2 |
ts |
Freshly grated orange zest |
| 1 |
tb |
Orange juice |
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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