Almond & Chocolate Butter Cupcake

Yeah! I made cupcake again... of course it was a successful one... hehe
I think I'm a bit use to work during weekend (although I hate working during weekend). Last Saturday, I was suppose to work too, but my doctor has postponed the program to this Saturday, and suddenly I felt so free; morning ate breakfast with parents, went to the morning market to buy some ingredients to cook for my parents the next day, because I promised I will cook them dinner for mother's day, then washed my car, lunch, online checked mail, played games... after all that I've done, it's only 3 something. What else can I do? Bake cupcake lo! Then I asked my mom to take out whatever ingredients she has, tried to figure out what can I do from those ingredients.
Finally, this is what we decided to make...

Almond & Chocolate Butter Cupcake
Ingredients A:
200g butter
25g caster sugar
5 egg yolks

Ingredients B:
5 egg whites
100g caster sugar
2g cream of tartar

Ingredients C:
130g low protein flour
1g double action baking powder

Ingredients D:
50g chocolate chips
80g almond chips

Method:
1. Beat A (butter and caster sugar only) until light and fluffy then only add egg yolks and mix well.
2. Beat B in another clean mixing bowl until white and stiff. Add in (1) mixture and mix well.
3. Fold in sifted flour and mix well.
4. Lastly add in D and stir well.
5. Pour mixture into paper cup and bake in the preheated oven for 40-50 minutes or until cooked.

This portion can make about 15 cups of cupcakes.

Easy right? Try make it yourself...

Can you see the almond & the chocolate chip?

p/s: I regretted putting too much almond chip (I put 150g almond chip) because when we bite, we can feel the almond is all around our mouth, need to keep chewing... hehe