Tuesday, October 28, 2008
Almond Cupcake with Coffee Frosting
-Preheat the oven to 325 and line your cupcake tins
-put 1 cup slivered almonds in a blender or food processor and run til they're little bits
-cream 1 cup plain yogurt w/2 sticks unsalted butter, and 1/2 cup walnut oil (you can sub veggie if you need to)
-in another bowl sift together 1.5 c whole weat flour, 2 c white flour (can use white flour for the whole thing), 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt
-add dry ingredients to the creamed mixture a little bit at a time. make sure to blend well. Then stir in the almonds and 2 cups granulated sugar
-in the bowl you had used for the dry ingredients combine 3/4 c plain yogurt, four eggs, 2tsp almond extract and 1 tsp vanilla extract.
-Add egg mixture a little bit at a time, blending completely
-fill liners 3/4 full (these cupcakes don't rise a whole lot). Bake for 20-25 min.
1 stick butter
1 tsp evaporated milk
4 tsp instant espresso
powdered sugar (somewhere around 3-4 cups)
Cream the butter, add the milk and coffee, then add the sugar a little bit at a time until you get the right consistency. You might want to toss in a pinch of salt or two.