This Christmas cup cakes is so easy to make, and yummy. You don't need a mixer to do it, just used fork or whisk.
8 tbs unsalted butter
60 gr Palm sugar ( gula jawa), chopped
1/2 cup cornstarch
3/4 cup unbleached all-purpose flour
1/2 t baking soda
3/4 t baking powder
2 large eggs
1/4 cup sugar
2/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp table salt
1/2 Cup butter milk
2 tsp gingerbread spice
Adjust oven rack to lower-middle position, pre-heat oven to 350 degrees.
Line muffin pan with baking cup liners.Combine first three ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a saucepan over simmering water. Whisk until smooth and combined. or just microwave till melt. Set aside to cool, until just warm to the touch.
Whisk flour,spice, baking soda and baking powder in small bowl to combine.
Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated.
Alternate about 1/3 of flour mixture withbuttermilk and whisk until combined.
End with remaining flour mixture and whisk until batter is homogenous and thick.
Divide batter among muffin pan cups.
Bake until toothpick comes out clean, 18-20 minutes.Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.
Sprinkle with almonds.