Thursday, 1 October 2009

Cupcakes take 2

To make 6 muffin case size cakes:

4 ounces of soft cheese
4 ounces of caster sugar
4 ounces of ground almonds
2 eggs
1/2 teaspoon of baking powder

Cream the cheese and sugar together, then add eggs, almonds and baking powder and mix to a smooth batter.  Pour into cases and bake at Gas Mark 3 for 20-25 minutes.

These were far better in texture than the previous attempt, not greasy at all but deliciously moist.  What's more they were even better the next day, whereas making GF cupcakes with GF flour I've found they need to be eaten the day they're made (not just an excuse for gluttony, honest!)  I'm sure they can be improved on though, any suggestions?

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