Better-Than-Sponge Almond Cupcakes - cooking recipe

Ingredients

75 g ground almonds
50 g plain white flour
1 pinch salt
5 ml baking powder
125 g butter
125 g caster sugar
1 egg
5 ml vanilla extract
2 ml almond essence
125 ml milk

Preparation

Cream together the butter and sugar until white and fluffy.
Add egg and beat well.
Sift together flours, baking powder and salt.
Mix milk with vanilla extract and almond essence.
Mix in the flour and milk alternatively into the egg, starting and ending with the flour.
Fill 12 paper cupcake cases.
Bake at 180\u00b0C until golden and the cakes are springy.
Transfer to a wire wrack to cool and ice with plain butter icing (icing sugar, butter and hot water to make a smooth and fluffy icing).