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In this post, you will learn how to make Almond Joy Cupcakes and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Almond Joy Cupcakes.
- 1 teaspoon Almond extract
- 1/2 teaspoon baking powder
- 1/4 cup butter or margarine
- 6 tablespoons unsalted butter at room tempature
- 3/4 cup cocoa powder*
- 1 cup shredded coconut
- 1 teaspoon coconut extract
- 3 Eggs
- 3/4 cup All-purpose Flour
- 6 tablespoons milk*
- 1/2 cup Powdered sugar
- pinch of salt
- 2 tablespoons shortening
- 1 tablespoon sugar (caster)
- 1/2 teaspoon vanilla extract
- Line the cupcake pans, and preheat the oven to 375ºF.
- Cream together the butter and sugar until smooth.
- Mix in the eggs, extracts, and milk.
- In a separate bowl mix together the remaining ingredients. Add the dry ingredients to the wet mix, and stir until combined. Hold off on tasting the batter, the almond extract is a little strong and not a good representation of what the final product tastes like.
- Fill each cupcake 2/3 full, and bake for 12-30 minutes. The time will vary with the amount of batter in your liners. My flower cupcake wrappers were HUGE and took almost a full 30 minutes, while the minis only took about 12 minutes to bake.
- Remove from the oven when an inserted toothpick comes out clean.
- Beat the butter and shortening together until smooth.
- Mix in the coconut and powdered sugar.
- Add the milk until you reach your desired consistency.
- Toast the coconut at 350ºF for 7-10 minutes, stirring occasionally.
- Once the cupcakes have cooled, frost them and sprinkle with the toasted coconut.
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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).
Below are some of our highly recommended and related eBooks.
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