Mini Almond Cupcake
(recipe adapted from Baking Taitai)
Ingredients:
40g Blue Jacket Cake Flour
40g ground almond
55g Cowhead salted butter, melted
1 egg
25g fine sugar
1/2 tsp baking powder
dipping chocolate
sprinkles
Method:
1. In a mixing bowl, whisk egg, sugar & melted butter together.
2. Sift in flour, almond & baking powder. Mix till combined.
3. Spoon batter into mold. Cover the lid & bake in a preheated oven @ 180C for 15mins.
4. Decorate as desired after the cupcake pops are cooled.
I am using Mastrad cupcake pops kit *refer here for my Pumpkin Raisin bread pops
