Email to Filus1217      

Recipe Categories: filus1217's HOME PAGE1-Summer_Desserts 1-Summer_Dinners_Sides 1-Summer_Picnic_Salads_More 12_Or_More_Servings 1st-Make_Your_Own_Misc A-New-Recipes-August-Weeks-2-4 Alcoholic-Drinks_Cocktails Appetizers_Snacks-Cold-RoomTmp Appetizers_Snacks-Hot-Warm Bars_Brownies_Squares Beef_Veal Beverages-Hot-Cold_Mocktails Breads_Rolls-ABM Breads_Rolls-Quick-Savory Breads_Rolls-Quick-Sweet Breads_Rolls-Yeast-Savory Breads_Rolls-Yeast-Sweet Breakfast_Brunch_Syrups Broil Cakes_Jelly-Rolls Candy Cheesecakes Cookies_Meringues_Biscotti Cooking-for-1-and-2 Desserts_Other-Sweets Dips_Spreads_Butters Eggs_Omelets_Quiches Entrees-Casseroles-Bakes Fish Frostings_Meringues_Creams Frozen-IceCreams_Yogurt_Sorbet Fruit Gluten-Free Grilled_Meats-Fish-Seafood Grilled_Salads-Veggies-Fruit Kid-Friendly Lamb Meatless-Entrees-Casseroles Meatloaf_Meatballs Mexican_Tacos_Fajitas_More Pies-Savory_Pie-Crusts Pies-Sweet_Pie-Fillings Pizzas_Crusts_Calzones Pork-Ham Potatoes Poultry Puddings_Parfaits_Mousse Rubs_Marinades_Seasonings_More Salad-Dressings_Vinaigrettes Salads-Fruit_Gelatin Salads-Main-Dish_Heartier Salads-Vegetable Salsa-Pesto-Relish-Chutney Sandwiches_Fillings_Spreads Sauces-Sweet-Savory_Fondues Seafood Side-Dishes_Stuffing Slow-Cooker_Crockpot Smoothies_Shakes_Sodas Soups_Hot-Cold Stews_Chili_Chowders_Gumbos Stir-Fry_Oriental Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles Tofu Vegetables-Cooked

Mini Almond Cupcakes




Source of Recipe


.
Mini Almond Cupcakes

Cooking Light - December 2012 - Deb Wise,
Reviews rate this recipe 4 of 5 stars.
Serves 12 (serving size: 2 cupcakes)
Total time: 46 Minutes

Kids will love decorating these cute Mini Almond Cupcakes. Feel free to tint the icing to a variety of festive shades for these little confections.

Ingredients:
Cupcakes:
2-1/2 ounces almond paste
1/3 cup granulated sugar
1 large egg white
1/4 cup 2% reduced-fat milk
2 tablespoons canola oil
3 ounces all-purpose flour (about 2/3 cup)
1 teaspoon baking powder
1/4 teaspoon salt
Baking spray with flour (such as Baker's Joy)

Icing:
2 ounces 1/3-less-fat cream cheese, softened
1 tablespoon butter, softened
1 cup powdered sugar
1/4 teaspoon vanilla extract
Dash of salt

Preparation:
1. Preheat oven to 350°.

2. To prepare cupcakes, place almond paste and granulated sugar in a bowl. Beat with a mixer at medium speed until mixture is sandy (about 2 minutes). Add egg white, and beat for 1 minute or until well combined. Add milk and oil; beat 1 minute or until well combined.

3. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture to almond mixture; beat at low speed 1 minute or until combined. Divide batter evenly among 24 miniature muffin cups coated with baking spray (a scant 2 teaspoons batter each). Bake at 350° for 8 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on rack.

4. To prepare icing, place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth (about 2 minutes). Add the remaining ingredients; beat for 2 minutes or until well combined and smooth. Tint icing, if desired. Top each cupcake with about 1-1/2 teaspoons icing.

2 cupcakes equal: Calories 158; Fat 6.1 g (Satfat 1.7 g, Monofat 2.8 g, Polyfat 1.1 g); Protein 2.1 g; Carbohydrate 24.4 g; Fiber 0.5 g; Cholesterol 6 mg; Sodium 128 mg