Almond cupcakes Almond cupcakes Ingredients 3 Dilmah Italian Almond Real Leaf Tea teabags 1/3 cup boiling water 125g butter, softened 3 eggs 2/3 cup caster sugar 1 ¾ cups self-raising flour 1/3 cup slivered almonds Method 1. Preheat the oven to 180ºC. Combine the teabags and water, cool, remove teabags. 2. Combine the water in a mixing bowl with the butter, eggs, sugar and flour and beat with an electric mixer for about 3 minutes or until smooth and creamy. 3. Spoon into paper-lined cupcake tins and sprinkle with the almonds. Bake for 15 minutes or until firm in the centre. Transfer to a wire rack to cool.
Posted on: Sat, 29 Jun 2013 01:53:06 +0000
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