Champagne Almond Cupcakes

I remembered today that I had some leftover Champagne frosting from the post on Strawberry Champagne cupcakes. Obviously I had to use it! I had this almond cupcake recipe that I wanted to try anyway...it was a good fit. The recipe is from The Pastry Affair - you may have noticed that I've disabled most links to other blogs, not for any desire to stop promoting, but because I've been getting notices that other blogs have malware and that could be transmitted via my blog if I promote them - so I'm proceeding cautiously at the moment. Anyway, google can get you there just as quickly!

Champagne Almond Cupcakes

Ingredients for cupcakes
2/3 cup sugar
1/2 cup unsalted butter
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 cup flour
1/2 cup sliced almonds
2/3 cup soy vanilla milk
1 tablespoon vinegar

Ingredients for frosting
2/3 cup champagne
1/2 cup unsalted butter
3 1/2 cups confectioner's sugar
1/4 cup cream cheese
5/8 cup cornstarch

Directions - yields 12 cupcakes
Preheat oven to 350 degrees F. Unlike me, try to remember 2 tablespoons baking powder. Dump all the cupcake ingredients into a bowl, mix until well-blended. Bake in liners for 22 minutes.



Directions for frosting - there must be an easier way, but let's just pretend my way is best. Add all ingredients together, deliciousness will then follow.


1 comments:

  1. I was planning on using your recipe, but it yields 12 cupcakes and I only need 6. I'm not very good at math, so I guess that means I can't use your recipe.

    ReplyDelete

 

Pinterest

Search This Blog

About