- Calories 270
- Fat 14g
- Sat fat 3.5g
- Cholesterol 40mg
- Sodium 115mg
- Protein 6g
- Carbohydrate 31g
- Sugar 26g
- Fiber 2g
- Iron 1mg
- Calcium 73mg
Almond Thumbprint Cupcakes
Emily Kinni
How to Make It
Step 1
Preheat oven to 350. Line a 12-cup muffin tin with paper liners.
Step 2
In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add the beaten eggs, melted butter, milk, and stir well with a wooden spoon or rubber spatula to combine.
Step 3
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Step 4
As soon as the cupcakes come out of the oven, press down on the center of each with the back of a tablespoon, to create a shallow indentation. Fill each indentation with about 2 teaspoons of jam, then transfer the cupcakes to a cooling rack to cool completely. Once cool, dust the edges with confectioner’s sugar.
