Recipe - Almond Cupcakes With Orange Icing

1 cup Allpurpose flour
One half cup Natural almonds; (with
skin), toasted
; lightly, cooled,
; and ground fine in
; a blender
1 One fourth teaspoon Doubleacting baking powder
1/3 cup Vegetable shortening
One half cup Granulated sugar
1 lg Egg
One fourth teaspoon Almond extract
1/3 cup Water
1 cup Plus 2 tablespoons
confectioners' sugar
1 One half tablespoon Unsalted butter; softened
One half teaspoon Freshly grated orange zest
1 tablespoon Orange juice

In a bowl whisk together the flour, the almonds, the baking powder,
and a pinch of salt. In another bowl with an electric mixer cream
together the shortening and the granulated sugar, beat in the egg and
the almond extract, and beat in the flour mixture alternately with
the water, beating well after each addition. Divide the batter among
12 paperlined 1/2cup muffin tins and bake the cupcakes in the
middle of a preheated 350°:F. oven for 15 to 20 minutes, or until
a tester comes out clean. Turn the cupcakes out onto a rack and let
them cool completely.

In another bowl beat together the confectioners' sugar, the butter,
the zest, and the juice, beating until the icing is fluffy, and
spread the icing on the cupcakes.

Makes 12 cupcakes.

Gourmet February 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.