Strawberry Almond Cupcakes
by:
Strawberry cake Mix turned into beautiful cupcakes.
ingredients
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serves: 24
Cake
1 (18.25 ounce box) Strawberry cake mix
4 eggs
1 cup buttermilk
1/2 cup canola oil
1 tsp almond extract
1/2 tsp vanilla extract
Almond Buttercream Frosting
2 sticks butter, room temperature
3 cups powdered sugar
2 tsp almond extract
1 tbsp milk
Servings Per Recipe: 24
Amount per Serving
Calories: 281
- Total Fat: 16.1 g
- Saturated Fat: 5.9 g
- Trans Fat: 0.4 g
- Cholesterol: 48.4 mg
- Sodium: 230.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 0.2 g
- Sugars: 27 g
- Protein: 2.4 g
preparation
1. For the cake combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until all clumps are broken up.
2. Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
3. Allow cakes to cool on a wire rack before frosting.
4. For the frosting cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.
Cooks' note:
http://dinnersdishesanddesserts.blogspot.com/2011/08/strawberry-almond-cupcakes.html
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comments
Mommy_loves_to_cook
October 10, 2011