Serving : 6
 

Ingredients

• 1/2 cup All purpose flour

• 1/4 cup Almonds

• 5/8 teaspoon Baking Powder

• 1/2 cup Vegetable Shortening

• 1/4 cup Sugar

• 1/2 large Egg

• 1/8 teaspoon Almond extract

• 1/2 cup Water

• 1/2 cup Sugar confectioner's

• 3/4 Tablespoon Butter, unsalted

• 1/4 teaspoon Orange peel grated

• 1/2 Tablespoon Orange juice fresh

    Directions

• Lightly toast almonds, cool, and grind finely in a blender. In a bowl whisk together the flour, almonds, baking powder, and a pinch of salt. 

• In another bowl with an electric mixer cream together the shortening and sugar, beat in the egg and almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. 

• Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350 degree F. oven for 15 to 20 minutes, or until a tester comed out clean. Turn the cupcakes out onto a rack and let them cool completely. 

• In another bowl beat together the confectioner's sugar, softened butter, orange peel, and juice, beating until the icing is fluffy, and spread the icing on the cupcakes.

   NUTRITIONAL INFORMATION

In another bowl beat together the confectioner's sugar, softened butter, orange peel, and juice, beating until the icing is fluffy, and spread the icing on the cupcakes.

• Calories: 212.77cal

• Protein: 2.48g

• Fat: 10.75g

• Fiber: 1.04g

• Cholesterol: 21.88mg

• Vitamin E: 25.63mg

• Riboflavin: 0.40mg