Tuesday, October 8, 2013

Almond Cupcakes with Buttercream Frosting

Double leftovers. I made some cupcakes to use up the egg yolks that I had from making a meringue-based frosting for different cupcakes and to use up the leftover frosting itself.

I substituted almond extract for vanilla for something different. I cut down the recipe since I had 5 egg yolks, but it still made 12 cupcakes and 2 heart-shaped ramekins.

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