How To Make Little Rose & Almond Cupcakes
Want a dessert that’s a little more fun and visual? Then cupcakes is the treat for you! Enjoy these cupcake recipes as a sweet dessert, or sneak them in as something to snack on when nobody’s looking. You deserve it!
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp rose extract
- 1/2 cup milk
- Pink food coloring (optional)
- Whipped cream, for topping
- Rose petals, for garnish
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
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In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the rose extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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If desired, add a few drops of pink food coloring to the batter and mix until evenly colored.
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Fill each cupcake liner about 2/3 full with batter.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely before topping with whipped cream and garnishing with rose petals.
Nutrition
- Calories : 290kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 85mg
- Sodium : 150mg
- Total Carbohydrates : 38g
- Dietary Fiber : 1g
- Sugar : 24g
- Protein : 4g
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