Almond Cupcake Recipe

These almond cupcakes are decadent when topped with the Salted Caramel Buttercream icing.  The almond flavor is a nice change from traditional vanilla cupcakes. 

Ingredients: 

1 1/2 cups all purpose flour

1 3/4 teaspoons baking powder

1 cup white sugar

1/2 cup margarine, softened

2 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3/4 cup whole milk

Directions:

1. Preheat oven to 350 degrees F.  Line 12 cup cupcake pan with paper liners.  In a bowl, whisk together the flour and baking powder.

2. In a mixing bowl, cream together the sugar and margarine until well blended.  Beat in the eggs, one at a time, until thoroughly combined.  Stir in the vanilla and almond extracts.  Gradually beat in the flour mixture, alternating with the milk.  Spoon the batter into the prepared muffin cups until they are about 2/3 full.  

3. Bake the cupcakes in the preheated oven about 20 to 25 minutes.  

Muffin pan: http://www.shopbakersnook.com/m5/7848--baker-s-best-12-cup-muffin-pan-by-wilton-standard-size.html

Baking Cups: http://www.shopbakersnook.com/79.html