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Almond Joy Cupcakes

 
One serving costs about $0.43

$0.43 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert American
spoonacular Score:27%

Spoonacular Score: 27%

 

You can never have too many American recipes, so give Almond Joy Cupcakes a try. This recipe serves 12. For 43 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This dessert has 214 calories, 4g of protein, and 16g of fat per serving. Head to the store and pick up powdered sugar, sugar, butter at room tempature, and a few other things to make it today. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so super spoonacular score of 19%. If you like this recipe, you might also like recipes such as Chocolate Cupcakes with Coconut Frosting {Almond Joy Cupcakes}, Almond Joy Cupcakes, and Almond Joy Cupcakes.

Cupcakes can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp almond extract
almond extract
0.5 tsps
0.5 tsps baking powder
baking powder
0.25 cup
0.25 cup butter
butter
6 Tbsps
6 Tbsps unsalted butter at room tempature
unsalted butter at room tempature
0.75 cup
0.75 cup cocoa powder
cocoa powder
1 cup
1 cup shredded coconut
shredded coconut
1 tsp
1 tsp coconut extract
coconut extract
3
3  eggs
eggs
0.75 cup
0.75 cup flour
flour
6 Tbsps
6 Tbsps milk
milk
0.5 cup
0.5 cup powdered sugar
powdered sugar
1 pinch
1 pinch salt
salt
2 Tbsps
2 Tbsps shortening
shortening
2 Tbsps
2 Tbsps shortening
shortening
1 Tbsp
1 Tbsp sugar
sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 tsp almond extract
1 tsp
almond extract
0.5 tsps baking powder
0.5 tsps
baking powder
0.25 cup butter
0.25 cup
butter
6 Tbsps unsalted butter at room tempature
6 Tbsps
unsalted butter at room tempature
0.75 cup cocoa powder
0.75 cup
cocoa powder
1 cup shredded coconut
1 cup
shredded coconut
1 tsp coconut extract
1 tsp
coconut extract
3  eggs
3
eggs
0.75 cup flour
0.75 cup
flour
6 Tbsps milk
6 Tbsps
milk
0.5 cup powdered sugar
0.5 cup
powdered sugar
1 pinch salt
1 pinch
salt
2 Tbsps shortening
2 Tbsps
shortening
2 Tbsps shortening
2 Tbsps
shortening
1 Tbsp sugar
1 Tbsp
sugar
0.5 tsps vanilla extract
0.5 tsps
vanilla extract

Equipment

toothpicks
toothpicks
oven
oven
bowl
bowl
toothpicks
toothpicks
oven
oven
bowl
bowl


Instructions

  1. Line the cupcake pans, and preheat the oven to 375F.
  2. Cream together the butter and sugar until smooth.
  3. Mix in the eggs, extracts, and milk.
  4. 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.
  5. 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.
  6. Remove from the oven when an inserted toothpick comes out clean.
  7. To Make the Frosting:
  8. Beat the butter and shortening together until smooth.
  9. Mix in the coconut and powdered sugar.
  10. Add the milk until you reach your desired consistency.
  11. Toast the coconut at 350F for 7-10 minutes, stirring occasionally.
  12. Once the cupcakes have cooled, frost them and sprinkle with the toasted coconut.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.44
Ingredient
1 teaspoon almond extract
½ teaspoons baking powder
¼ cups butter
6 tablespoons unsalted butter at room tempature
¾ cups cocoa powder
1 cup shredded coconut
1 teaspoon coconut extract
3 eggs
¾ cups flour
6 tablespoons milk
½ cups powdered sugar
2 tablespoons shortening
2 tablespoons shortening
1 tablespoon sugar
½ teaspoons vanilla extract
Price
$0.72
$0.01
$0.32
$0.72
$1.04
$0.18
$0.62
$0.72
$0.13
$0.12
$0.19
$0.20
$0.20
$0.02
$0.15
$5.33

Nutritional Information

Quickview
232 Calories
3g Protein
18g Total Fat
16g Carbs
1% Health Score
Limit These
Calories
232k
12%

Fat
18g
28%

  Saturated Fat
8g
52%

Carbohydrates
16g
6%

  Sugar
6g
8%

Cholesterol
56mg
19%

Sodium
131mg
6%

Alcohol
0.31g
2%

Caffeine
12mg
4%

Get Enough Of These
Protein
3g
8%

Manganese
0.37mg
18%

Copper
0.25mg
13%

Fiber
2g
11%

Selenium
7µg
11%

Phosphorus
91mg
9%

Magnesium
33mg
8%

Vitamin A
415IU
8%

Iron
1mg
8%

Vitamin B2
0.12mg
7%

Folate
23µg
6%

Vitamin B1
0.08mg
5%

Vitamin E
0.72mg
5%

Zinc
0.67mg
5%

Potassium
145mg
4%

Calcium
37mg
4%

Vitamin B3
0.64mg
3%

Vitamin B5
0.31mg
3%

Vitamin K
2µg
3%

Vitamin B12
0.16µg
3%

Vitamin D
0.3µg
2%

Vitamin B6
0.04mg
2%

covered percent of daily need

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