Baby Cup Cakes

I don't remember any more when I made this cupcake. I would say it was atleast half year ago.

There was a time when I baked a lot and that was the time when my daughter was still in school  so when she came home in the late afternoon from school , I often baked something and sometime she brought her friends with her so then it was like double whammy one could bake as much as one wanted .

But now she is in college and comming home only on weekends I hardly bake anything.

Some of you might remark why I am not baking just for me and hubby.

I would have if hubby and I were super thin. But alas that is not the case, I think we are so hard trying not to indulge in sweets as of the ever lasting fight with the expanding waist line.

These bite size cupcakes are really good if you are having a party and you want to serve something yummy, delecate looking and beautiful.

I am sending this to Meeta's which is hosted this month at Paulchens Foodblog.

I love this cupcake recipe as you know, I have made with the same recipe another cupcake but then with a totally different topping.

1 cup (126 g )selfraising flour

1/2 cup (126 g ) sugar ( I used 80 g sugar)

1 tsp baking powder

1/2 cup ( 126 g) soft butter

2 eggs

1/2 cup ( 50 g ) ground almonds

1/2 tsp almond extract or to taste

For the icing.
1/2 cup ( 130 gm) soft butter
1 1/2 cups ( 260 gm) powdered sugar

Preaheat the oven to 350° F or 180°c.

Put baby muffin cases in a muffin tin.

Put all the ingridients into a bowl and beat untill well mixed.
Divide the mixture among the muffin cases and bake for 8 to 10 minutes or untill the cakes are well risen and springy to touch.

For the Icing.
1/2 cup ( 130 gm ) butter
1 1/2 cup ( 260 gm) icing sugar
2 tsp lemon juice
edible food colouring.
Decoration of you choice to decorate.

To make the icing put the soft butter znd beat untill really light and fluffy.
Add the sugar and the lemon juice and beat to make a very smooth icing that is stiff enough to pipe.
Pipe them to the cooled cupcakes.