Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Tiny Almond Cup Cakes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/petits-gateaux-amandes-5267.jpg
PT10M
PT15M
PT25M
Preheat oven to 350°F (180°C).With an electric mixer, cream butter and sugar. Add eggs, one at a time, beating well after each addition.Beat in almond extract. Add flour and blend until batter is smooth.Drop pieces of slivered almonds into buttered and floured mini-muffin moulds and pour batter on top.Bake in the centre of the oven for 15 minutes or until a toothpick inserted in the centre of the cakes comes out clean.Set the moulds on a cake rack to cool.
9
Chef Ian Perreault
4
13
5
2
1/4 cup (60 mL) butter, softened
1/2 cup (125 mL) sugar
2 egg
1/4 tsp. (1 mL) almond extract
3/4 cup (190 mL) all purpose flour
2 Tbsp. (30 mL) slivered almonds, broken up
Tiny Almond Cup Cakes
9
cupcakes
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)butter, softened
-
1/2 cup
(125 mL)sugar
-
2
egg
-
1/4 tsp.
(1 mL)almond extract
-
3/4 cup
(190 mL)all purpose flour
-
2 Tbsp.
(30 mL)slivered almonds, broken up
Preparation
Preheat oven to 350°F (180°C).
With an electric mixer, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Beat in almond extract. Add flour and blend until batter is smooth.
Drop pieces of slivered almonds into buttered and floured mini-muffin moulds and pour batter on top.
Bake in the centre of the oven for 15 minutes or until a toothpick inserted in the centre of the cakes comes out clean.
Set the moulds on a cake rack to cool.
Source :
Chef Ian Perreault
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
