Almond Cupcakes

Almond cupcakes brushed with apricot jam and topped with flaked almonds.

INGREDIENTS

Butter 115g
Golden Light Brown Sugar 115g
Vanilla Essence 1 teaspoon
Almond Essence 1 teaspoon
Eggs 2 large
Self-Raising Flour 115g
Ground Almonds 115g
Flaked Almonds 50g
Smooth Apricot Jam 2 tablespoons

METHOD

Beat butter, sugar, vanilla and almond essence until light. Add eggs one at a time, beating well after each. Sift in the self-raising flour and add the ground almonds then fold in well. Spoon the mixture into twelve cupcake cases and sprinkle half of the flaked almonds on top and bake at 180˚C for 15 minutes.

Place the apricot jam in a bowl and put it in the microwave for about 30 seconds, then stir until smooth and liquid. Remove the almond cupcakes from the oven and while still hot brush them with the apricot jam and top with the rest of the flaked almonds, then place back in the oven for a further 5 minutes.

Remove from the oven, allow to cool and enjoy!