Almond Cupcake

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Almond Cupcake
This is the best cupcake ever.  Even though you said you are on a diet,
you won’t stop after the first bite or until your stomach is satisfied.
Last week, I came back from my trip to Bandung, Indonesia with
my wonderful colleagues (from left to right),
Irene Lee, Elly Chong, Me and Stephanie Chua.
The picture above taken at Kawah Putih, it is not an ocean, it is an inactive
volcano.  The water is so beautiful but you cannot swim in it because it
is full of sulphur.  The scenery is very beautiful.
This is another inactive volcano that we went to, called
Gunung Tangkuban Parahu.  We walked 300 meters from
the top.  I can’t believe that we all did it.  By the time
we reached here, we are breathless, especially me! Hahaha but
it is worth it.   I enjoyed my travelling with them, shhhh…..
don’t tell my husband (sure he will jealous).
Ok, enough of my story telling, back to my recipe.
100g of Almond.  (You can put more)
Diced it.
Toast it for cooked.
I toasted it for 15 minutes at 180 Degree Celsius.
On and off, you have to stir it.  Once done, leave it at one side to cool it.
170g Butter (room temperature).
100g Caster Sugar.
3 Eggs (room temperature).
170g Self Raising Flour.
1/2 teaspoon Vanilla Essence.
Once done, look like this.
Get ready your muffin baking tray lined with paper cups.
Scoop the batter by using ice cream scoop which is way easier.
Bake at 180 Degree Celsius.  (Make sure your panggangan is pre-heated
before you start baking your cupcakes)  for 30 minutes or
until done.
Look delicious?  Of course, hahaha, my face so thick skinned!
Let it cool for 10 minutes and then take it out and place
in a serving plate to cool it down further.
This wonderful cupcakes are for my birthday which is today.
Ummmh, I am older by another year and wishing myself
 good health, longevity, great with happiness and joy,
and prosperity. 🙂
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

http://desirablerecipes.blogspot.com

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