Almond Cupcakes

       Hello everyone and welcome to my blog.

      Today's recipe its a recipe that I made for my father. He liked them and I hope you like it as well. This recipe have dairy and eggs. If you are looking for a non dairy, eggless almond cupcakes this is not it. I will be posting another recipe non dairy and eggless very soon. Follow the page to get emails and be aware of new recipes. Enjoy.

This recipe makes 24 cupcakes approximately. 

Ingredients:

• 3/4 butter
• 1/2 cups of white sugar
• 2 eggs
• 1 1/2 teaspoons of almond essence
• 1/2 teaspoon of vanilla essence 
• 2 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt 
• 2 1/2 cups of flour
• 1 1/4 cups of milk 
• 2 cups of sliced almonds and some more to decorate the cupcakes. 
• Whipped cream or frosting. 

Steps: 

1. Preheat oven at 375 degrees F.  
2. First, I would make the almond whipped cream because it needs to be keep cold until decorating the cupcakes. You can make it now or at the end if you are not going to make them to eat right away. Do not keep the decorated cupcakes out of fridge for a long time. Frosting last longer, if you like frosting better, you can replace the whipped cream with frosting. 
3. For the whipped cream: add 1/4 teaspoon of almond essence to your whipped cream. Mix and store in the freezer. 
4.  Stir butter until smooth. 
5. Add sugar and beat until mixed well.
6. Add eggs, beat well.
7. In a seared bowl mix all dry ingredients. 
8. Add to the other ingredients.
9. Add 2 cups of sliced almonds. Mix until all the batter have the almonds spread more or less evenly. 
10. Fill cupcake liners or your greased cupcake pan. 
11. Bake for 20 minutes or until golden. Depending on your oven. 
12. Let the cupcakes rest until they are no longer warm. 
13. Take the whipped cream out of the freezer and mix. 
14. decorate cupcakes and place some almonds on top to some nice and pretty almond cupcakes. 

Enjoy!