Eggless Almond Butterscotch Cupcakes

Ingredients:

• Maida 1-1/2 cups
• Caster sugar 1/2 cup
• Condensed milk 1/2 cup
• Unsalted butter 1/3 cup
• Praline crushed 1/4 cup
• Butterscotch essence 1 tsp
• Baking powder 3/4 tsp
• Baking soda 1/2 tsp
• Vinegar 1/2 tsp
• Milk 3//4 cup
• Powdered almonds 1/4 cup
• Blanched almonds for decoration
  

Method:

1. Beat butter, add sugar and condensed milk and whisk for 2 minutes.
2. Sieve flour and baking powder, keep it aside, add butterscotch essence and praline.
3. Add flour and milk and mix it nicely.
4. Add almonds powder.
5. Mix baking soda and vinegar and immediately add to butter, mix it quickly.
6. Pour batter into cupcakes cases lined in cupcake tin.
7. Arrange blanched almonds on top.
8. Bake at 180 degrees C for 15-20 minutes.
9. Check by inserting skewer or toothpick into center.