Finnish finger cupcakes
Picnic food shouldn't be fussy, but it need not be boring, either. Something you can grab with your hands, ideally without a plate, and eat standing up if you need to, is absolutely perfect. Finnish fingers are popular Scandinavian cookies. Here's a cupcake version that's simple and delicious.
Picnic-friendly Finnish cupcakes. Photo: William Meppem
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200g unsalted butter
180g castor sugar
1 tsp almond extract
375g self-raising flour
125ml full-cream milk
1/2 cup toasted almonds
1/4 cup pearl sugar*
1 tsp flake salt
* Pearl sugar is used for Liege waffles and is available from baking suppliers and specialty food stores. In Sydney I get mine from The Essential Ingredient, or any of the kitchen supply places like Kitchen Kapers or Chef's Warehouse.
1. Cream the butter, castor sugar and almond extract together, then beat in the eggs one at a time.
2. Stir through the flour and milk a little at a time until the mixture is smooth. Try not to beat the mixture too much.
3. Preheat your oven to 180°C (160°C fan-forced).
4. Line a 12-muffin tray with paper cupcake liners and fill each liner with 2-3 tbsp of the batter.
5. Scatter the almonds, pearl sugar and salt on top of each cupcake and bake for 15 minutes.
6. Cool on a wire rack to room temperature. Repeat for the remaining mixture.