Double Almond Cupcakes

Hi everyone! I apologize for it taking me so long to post on the blog, but I did warn you. I am trying something new by blogging. 

But anyways...early last month, I was checking out the Betty Crocker website (I am a big Betty Crocker fan) and I ran across some awesome sounding recipes. I decided to try the one below (Double Almond "Wedding" Cupcake) first. It came out really good and everyone that was able to try one loved it (even the person that hates almonds). So please check out the recipe below, give it a try, and tell me what you think. 

Take care!

Double Almond Cupcakes

Cupcakes

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1 tablespoon almond extract 

Frosting

• 1 1/4 cups butter, softened
• 2 1/2 cups powdered sugar
• 2 tablespoons whipping cream
• 2 teaspoons almond extract
• Garnish
• Jordan almonds, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full.
2. Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion. Store loosely covered. 

Makes 18 cupcakes 

 

Note: I did not use Jordan almonds as a garnish.