Almond cupcakes
Serves 12
Preparation time: 15
Cooking time: 15
Ingredients
Ingredients
3 Dilmah Italian Almond Real Leaf Tea teabags
1/3 cup boiling water
125g butter, softened
3 eggs
2/3 cup caster sugar
1 ¾ cups self-raising flour
1/3 cup slivered almonds
Method
Method
1. Preheat the oven to 180ºC. Combine the teabags and water, cool, remove teabags.
2. Combine the water in a mixing bowl with the butter, eggs, sugar and flour and beat with an electric mixer for about 3 minutes or until smooth and creamy.
3. Spoon into paper-lined cupcake tins and sprinkle with the almonds. Bake for 15 minutes or until firm in the centre. Transfer to a wire rack to cool.