January 13th, 2017
And yet another sweet recipe.
Yesterday I bought some sliced almonds, and I had smooth almond butter laying around. I put two and two together, and ended up making some cupcakes!
They look very cute, and I like the texture I gave them by adding ground chia seed, cinnamon and almond butter. You do not have to add the ingredients I just mentioned, and if you do want to skip them, you can follow the recipe I used as a base to create mine instead.
If you do wish to follow mine, tho, here is what you need:
I didn’t photograph the milk, so instead I just wrote the text! I hope it’s not confusing.
The recipe I made will create 6 regular size cupcakes.
Start by mixing flour and baking soda into a bowl. Set it aside.
In a different one, combine sugar and butter, using an electric mixer.
Then add the almond butter, chia seeds, cinnamon, egg, and vanilla + almond extract.
Mix everything together well, and then go ahead, and add the flour as well as the milk.
You will have a smooth consistency, ready to be poured into your tin.
Cook in the oven for 25 minutes at 170*C.
Now they are nice and puffy. Let them cool down, and if you wish, work on the icing.
I followed this recipe, it tasted absolutely delicious, but I may have added a bit too much soy milk cause the icing didn’t really hold its shape.
Nothing too bad tho, as when you remove the paper from the cupcakes, the icing melts down just a bit, looking kind of cool! 😉
I also added the sliced almonds on top, but you can use anything you prefer.