Vanilla Almond Cupcakes

Make 12
  • 2/3 cup sugar 
  • 120 g butter, room temperature 
  • 2 eggs 
  • 1 tsp vanilla extract 
  • 1 tsp almond extract 
  • 1 1/2 cup all purpose flour 
  • 1/2 cup sliced or chopped almonds 
  • 2 tsp baking powder 
  • 2/3 cup milk

  • Preheat oven to 180 degrees. Line or grease a cupcake tin.
  • In a large mixing bowl, cream the butter and sugar until light and fluffy. 
  • Add the eggs one at a time, beating well after each addition. 
  • Beat in the vanilla and almond extracts.
  • Put almonds and mix well
  • In another bowl, whisk together the flour,  baking powder. 
  • Beat 1/3 of the flour mixture into the wet ingredients and mix well.  Alternately add the flour mixture and milk to the wet ingredients, blending until smooth after each addition.

  • Fill the cupcake liners about 3/4 full. 
  • Bake for 20-22 minutes, or until a toothpick inserted into a cupcake comes out clean. 
  • Allow to cool completely 
  • Frosting if you like.