Moist Almond cupcakes

Its already been mid of the week..... what to pack for a snack box.. has been a big problem??  The solution   was.... bake cupcakes....or cookies...!!! 
 Packed her school lunch and dropped it by 12 noon at school. And there I go confusing... cookies or cupcakes... so baked some cookies  and also tried new Moist Almond Cupcakes.... the original recipe is for Walnut.... but  I had to replace it with almonds.... n it turned on to be perfect. 




Ingredients:

• 85 grams almonds
• 4 tbsp butter, softened
• 100 grams  caster sugar
• grated rind of 1/2 lemon
• 70 grams self-raising flour
• 2 eggs

Method :

1. Put paper baking cases in a muffin pan.
2. Put the almonds in a food processor and using a pulsating action, blend until finely ground , being careful not to over grind. 
3. Add the butter, cut into small pieces, along with the sugar, lemon rind, flour and eggs, then blend until evenly mixed(I just added all of them at one shot and blend until well mixed). Spoon the mixture into the paper cases. 
4. Bake the cupcakes in a preheated oven, 190C/375F, for 20 minutes or until well risen.
5. Transfer to a wire rack to cool.

Frosting:

 Day to day,  I don't decorate it with frosting. If you still need the recipe you can see below.

• 4 tbsp butter softened
• 85  grams icing sugar
• grated rind of 1/2 lemon
• 1 tsp lemon juice

To make the frosting , put the butter in a bowl and beat until fluffy. Sift the icing sugar, add the lemon rind and juice, and mix well. When the cupcakes are cool, spread a little frosting on top of each cupcake and top with a almond half to decorate.

This recipe is from  everyday muffins and bakes.  hopefully  post it tomorrow  the recipe for chocolate chip cookies. hmmm.... a box of cookies n a dozen of  almond cupcake... will take care of snacks  part until the weekend !!!