Posted on Wednesday, November 23, 2016 in
Snack Recipes
Tasty and Easy Almond Cupcakes Recipe
Tasty and easy almond cupcakes (queques de amêndoa), are a traditional dessert and perfect for those who have a sweet tooth.
| Preparation time | 15 min |
| Cooking Time | 25 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
1/2 cup of water2 egg yolks3 eggs2 ounces of chopped almonds1 cup of flour3/4 cup of sugar1 cupcake baking sheet1/4 cup of almonds, chopped1 tablespoon of powdered sugar12 cupcake baking papers
Get Portuguese ingredients 
Preparation
- Preheat the oven to 375 degrees Fahrenheit.
- Place the water and the sugar in a saucepan on medium heat and bring to a boil.
- Mix the eggs with the yolks and the 2 ounces of almonds in a bowl and then once it is an even consistency, add to the saucepan with the water and sugar.
- Stir the contents in the saucepan with a spoon until it reaches a smooth and even consistency. Once done, pour the mixture in a bowl and mix with the flour until it is smooth and consistent.
- Now prepare the cupcake pan by greasing it with some spray oil or butter.
- Place the mixture in the saucepan in the cupcake pan(s) and bake for 20 to 25 minutes or until golden brown.
- Once done, remove from the oven and dust with the powdered sugar and garnish with the 1/4 cup of chopped almonds. Enjoy!
Recipe & Photo Credit: easyportugueserecipes.com
Recommended Recipes
Amazingly Crunchy Lemon Biscuits Recipe
These amazingly crunchy lemon biscuits (biscoitos de limão), make a great snack, enjoy with a hot tea, coffee or your beverage of choice.
| Level of Difficulty | Easy |
| Servings | 6 |
Bean Tarts (Queijadas de Feijão) Recipe
This delicious recipe for bean tarts (queijadas de feijão), takes a while, but it is well worth the time.
| Level of Difficulty | Easy |
| Servings | 10 |
Yum Sweet Slices of Braga Recipe
These delicate and yum sweet slices of Braga have a very beautiful presentation and are truly delicious.
| Level of Difficulty | Easy |
| Servings | 6 |
Comments
