Almond Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
3 tbsp. ground almonds
1 tsp. baking powder
4 eggs
1 tsp. almond extract

1. Preheat the oven to 350F. Place all ingredients in a medium bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup unsalted butter, softened
4 1/2 cups confectioners/icing sugar
3/4 tsp vanilla extract
1/2 tsp almond extract
6-7 tsp almond milk

2. Beat butter and extracts with an electric mixer on low-medium speed until light and fluffy. Beat in icing sugar 1 cup at a time, alternating with adding splashes of milk until all ingredients are incorporated and icing is light and fluffy. Frost each cupcake. Top with a whole almond, or use a combination of different types of almonds to make flowers, butterflies, dragonflies and more!

Makes approximately 18 cupcakes

PS Don't forget to check the substitutions at the bottom of the page for gluten-free and dairy-free baking!