Mini Almond Cupcakes from Cooking Light |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 1/2 ounce(s) almond paste |
1/3 cup(s) granulated sugar |
1 large egg white |
1/4 cup(s) 2% reduced-fat milk |
2 tablespoon(s) canola oil |
3 ounce(s) all-purpose flour (about 2/3 cup) |
1 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
baking spray with flour |
2 ounce(s) 1/3-less-fat cream cheese softened |
1 tablespoon(s) butter softened |
1 cup(s) powdered sugar |
1/4 teaspoon(s) vanilla extract |
dash of salt |
Directions:
1. Preheat oven to 350 degrees.
2. To prepare cupcakes, place almond paste and granulated sugar in a bowl. Beat with a mixer at medium speed until mixture is sandy (about 2 minutes). Add egg white, and beat for 1 minute or until well combined. Add milk and oil; beat 1 minute or until well combined.
3. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture to almond mixture; beat at low speed 1 minute or until combined. Divide batter among 24 miniature muffin cups coated with baking spray (a scant 2 teaspoons batter each). Bake at 350 degrees for 8 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on rack.
4. To prepare icing, place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth, about 2 minutes. Add the remaining ingredients; beat for 2 minutes or until well combined and smooth. Tint icing, if desired. Top each cupcake with about 1 1/2 teaspoon icing.
5. CALORIES: 158 FAT: 6.1g (sat.1.7g, mono.2.8g, poly.1.1g) PROTEIN: 2.1g
6. CARB: 24.4g FIBER: 0.5g CHOL: 6mg IRON: 0.4mg SODIUM: 128mg
7. CALC: 41mg
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