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.
Ingredients
200g unsalted butter
180g castor sugar
1 tsp almond extract
3 eggs
375g self-raising flour
125ml full-cream milk
For topping
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.
Method
Step 1
Cream the butter, castor sugar and almond extract together, then beat in the eggs one at a time.
Step 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.
Step 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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Cake
- Finger food
- Snacks
- Dessert
- Picnic
- Morning & afternoon tea
- Valentine's Day
- Cream & milk
- Eggs
- Nuts
- Scandinavian
- Baking
- Entertaining
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
