1 box gluten free white cake mix
1 cup ground almonds (almond flour)
1 cup icing sugar
pinch of salt
1 cup sour cream (standard or dairy free alternatives)
1 cup vanilla flavored almond milk
3 eggs
2 tsp. vanilla extract
1 tsp. almond extract
1. Preheat the oven to 350F. Using a hand or stand mixer, place all wet ingredient in a large bowl and mix on low speed for 15 seconds. Add all dry ingredients and beat on medium speed for 1-2 minutes, or until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pans from the oven and cool completely.
for the frosting:
1 box Wilton whipped icing mix
2. Following directions on the box, add ice cold water to powder and beat using a hand or stand mixer. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip (such as the wilton 1M). Finish each cupcake with a whole almond, or almond slices.
Baking these cupcakes in gold foil liners and sprinkling the top with gold sprinkles adds some glitz!
Makes approximately 24 cupcakes
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