Ingredients for the cupcakes
- 50g/2oz Self Raising Flour
- 25g/1oz Ground Almonds
- 50g/2oz Margarine
- 50g/2oz Caster Sugar
- 1 Egg, beaten
- A little Milk
For the topping
- 100g/4oz Icing Sugar
- 1 tbsp Water
- Flaked Almonds
Instructions
- Preheat the oven to 190C, 375F, Gas mark 5 and place some paper fairy cake cases on a baking tray, evenly spaced apart.
- Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended, adding 2-3 teaspoons milk if necessary in order to make the mixture soft enough to drop easily from the spoon.
- Place 1 tablespoon of the mixture in each paper case, smooth the tops, then bake towards the top of the oven for 15-20 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.
- Once the cakes and cold, place the icing sugar and water in a mixing bowl and mix well until blended and smooth.
- Place a teaspoon of the icing mixture on the top in the middle of each cupcake then sprinkle with flaked almonds, pressing them lightly into the icing. Allow to set for at least 25 minutes before serving.
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