How To Make Orange & almond cupcakes
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond meal
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/3 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon almond extract
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a mixing bowl, combine the flour, almond meal, sugar, baking powder, baking soda, and salt.
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In a separate bowl, cream together the softened butter and sugar until light and fluffy.
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Beat in the eggs one at a time, followed by the orange juice, orange zest, and almond extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Once cooled, frost the cupcakes with your favorite icing or enjoy them plain.
Nutrition
- Calories : 285kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 86mg
- Sodium : 225mg
- Total Carbohydrates : 31g
- Dietary Fiber : 2g
- Sugar : 14g
- Protein : 5g
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