Pure indulgence almond cupcakes.

I got this recipe from a cupcake cookbook my friend, Michelle, bought when we are at TJ Maxx during her visit. I love almond flavor, so I thought this recipe sounded delicious.... I was right - they are! Next time I'm making a double batch! Good thing I have a little frosting leftover....

Makes 12:

- 7 Tbsp butter, softened

- 1/2 cup superfine sugar

- 2 eggs, lightly beaten

- 1/4 tsp almond extract

- 4 Tbsp light cream

- 1 1/3 cup all-purpose flour

- 1 1/2 tsp baking powder

- 3/4 cup ground almonds

- toasted slivered almonds to decorate

*Note: I ground up my almonds in a blender. Super fast and easy!

Buttercream:

- 1/2 cup unsalted butter

- generous 1 1/3 cup powdered sugar

- few drops of almond extract

*Note: I added a little more sugar to make a larger batch of frosting and used a few Tbsp of cream to make it hold together better!

Preheat oven to 350. Place butter and sugar in a large bowl and beat together til light and fluffy. Gradually beat in the eggs and then add the almond extract and cream. Sift in the flour and baking powder and fold into the batter with the ground almonds.

Spoon the batter into a cupcake pan with paper liners. Bake for 25 minutes, or until risen, golden, and firm to the touch. Let cool.

For buttercream, place butter in a large bowl and beat til creamy. Sift in powdered sugar, add the almond extract, and beat together til smooth. Spread over the cupcakes and decorate with slivered almonds.

Enjoy!