As a special treat for the last Petits Chefs session for the term, we baked mini-cupcakes. I found a recipe I really liked the look of on the California Walnut website and adapted it slightly using almonds instead of walnuts due to some allergies. It’s a pretty easy recipe and didn’t really involve much prep – just a lot of measuring and some elbow grease (the mixture got fairly thick so it was tough to stir). We had these in the oven after only about 25 minutes and because we made mini-sized ones, they only took 15 minutes to cook. A perfect (and not too unhealthy) festive treat for the holidays!
1/2 cup chopped slivered almonds
2/3 cups sweetened flaked coconut
2/3 cups chocolate chips
2/3 cups dried cherries
1-1/3 cups all-purpose flour
1/3 cup ground flaxseed
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/3 cup butter, softened
1 cup packed light brown sugar
1 cup eggs
1 tsp vanilla
Preheat oven to 350°F (180°C).
In bowl stir together almonds, coconut, chocolate chips and cherries; set aside.
In separate bowl, whisk together flour, ground flaxseed, baking powder, cinnamon and salt; set aside.
In another bowl, beat butter and sugar with hand mixer on high speed until light and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Add in flour mixture and beat on low speed until combined.
Divide batter among 12 paper-lined muffin cups. Bake in centre of preheated oven until cake tester comes out clean, about 25 minutes. Let cool in pan on rack. Makes 12 cakes