Friday, January 29, 2010

Vanilla Almond Cup Cakes

Super rich and delish! My husband even loved them more than I did. I am glad I did this while my kids where asleep- they would have eaten this up. Again, this really is super rich, but super yummy. Perfect for a birthday party because 1 cup cake really is enough!

Makes 20 Cup Cakes

- Dry Ingredients:
2 Cups Flour
1 1/2 Cup Sugar
1 Cup Sliced Almonds
2 1/2 Teaspoon Baking Powder
1 Teaspoon Salt

- Wet Ingredients:
1/2 Cup Shortening, Crisco
3/4 Cup Milk
2 Eggs
1 Tablespoon Vanilla Extract

- Steps:
1. Preheat the oven to 350 degrees
2. Get three bowls out, one for dry ingredients, which needs to be the biggest bowl, one for the wet ingredients and one small one for the shortening
3. Measure and mix as you go, all the dry ingredients
4. In the 2nd Bowl, crack your eggs and whip them until completely integrated (yolk, and whites) then add the vanilla and milk and mix
5. In the 3rd bowl, take the shortening and take a fork to it and press it down and then mix it until it is more a cream than shortening. Consistency is important.
6. Add the wet ingredients to the dry ingredients and mix completely
7. Add the shortening to the batch and stir real well
8. Lay out cup cake holders and pour 3/4 of the cup full
9. Put in the oven and bake for 20 minutes, do not bake to long so they don't get dry
10. Let Cool
11. Ice with icing recipe below


1lb of Powdered Sugar
1/2 Cup Sliced Almonds
1/4 Cup Milk
1 Tsp Vanilla Extract
1 Stick of Butter

1. In a small bowl, take the stick of butter and cream with fork
2. In large bowl empty the sugar, than add the milk, vanilla extract and mix. After I mixed it, I added a few more drops of vanilla.
3. Add the butter and cream it with a fork
4. Add Almonds and cream it
5. Use it!


Damaris said...

dang girl, you are amazing.

Victoria said...

Aww, well, you have to come live closer! Haha! When we go down or you come up we can cook for you. Yummy yummy!

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