Almond Joy

 Being the ultimate "overfunctioner" I decided I needed mini cupcakes because we are hosting playgroup. I'm out of vanilla and that's the worst - any baker or non baker knows vanilla goes in pretty much everything even chocolate cakes which still seems like an oxymoron to me but OK. I only had almond extract which is much stronger than vanilla but I said why not. I subbed a little less than half the amount of vanilla with the almond extract in both my cupcake and frosting ... WOW I'm not sure I will ever use vanilla again. The cake was delicate in flavor making the standard vanilla seem overwhelming and the frosting was also more pleasant. You know that feeling vanilla frosting sometimes give you (or maybe just me as I pipe it directly into my mouth in massive gobs - after I've finished frosting) where your teeth are going to fall out and your tongue is fuzzy?? The almond frosting doesn't do that... Amazing right? Give it a whirl, you may never look back to that sad old bottle of vanilla:)

I rarely make a full batch, unless its for a party so here is my Mini Recipe approx 24 mini or 12 standard
Cake
1 stick of butter (room temp) 1 cup of sugar 2 eggs separated 1/4-1/2 tsp almond extract 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk
Oven to 350 degrees. Beat butter and sugar, add egg yolks and almond extract. Mix all dry ingredients, alternate adding dry ingredients and milk to butter mixture. With clean beaters, beat egg whites until stiff peaks form -I actually take a separate bowl and just hold it under my kitchen aid so I don't have to pull out a hand mixer - fold into batter. Spoon (ice cream scoopers with springs work perfectly!) into lined cupcake pans. Bake approximately 20 minutes or until toothpick comes out clean.
Frosting
1 1/2 cups confectioners sugar 1/2 stick of butter 1/4 - 1/2 tsp almond extract milk ( 1 tablespoon +) Beat it all together, and add milk as needed until desired consistency is reached:)
Enjoy!!