 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
These cupcakes are the I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish type, when prepared with Guava Cream Cheese Filling as the icing-the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog. Ingredients:
3/4 cup butter |
1 1/2 cups sugar |
2 eggs |
1 1/2 teaspoons almond extract |
1/2 teaspoon vanilla extract |
2 1/2 teaspoons baking powder |
1/4 teaspoon salt |
2 1/2 cups flour |
1 1/4 cups milk |
Directions:
1. Preheat oven to 375 degrees.
2. Cream butter at medium speed until smooth, add sugar and beat until well.
3. Add two eggs, beat until smooth.
4. Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to quick-sift them) and beat until nice and smooth.
5. Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
6. Makes 24 regular size or approx 10 jumbo size.
|
|