Sunday, January 12, 2014

Almond Cupcakes

Tonight our family held a little cupcake war in our kitchen.  We only used one kind of cupcake, but the frosting was a free for all.  I found this recipe on allrecipes for our cupcakes.  For my frosting, I used a cool whip frosting, which I thought was delicious with the almond cupcake.  But the judges didn't agree with me.  I lost.  They preferred the frosting from the can that you buy at the store (and the 3D Christmas trees, over my abstract, modern art Christmas tree).  However, they are only 8, 6 and 4 and they seemed to be easily swayed by sprinkles and piled high frosting.  Go figure!

Almond Cupcake
adapted slightly from:

1 c. white sugar
1/2 c. butter, softened
2 eggs
1 tsp. vanilla
1 tsp. almond extract
3/4 c. milk
1 1/2 c. flour
1 3/4 tsp. baking powder

Preheat the oven to 350 degrees.  In a large bowl, cream together the sugar and butter.  Add the eggs, almond extract and vanilla and mix well.  In a separate bowl, combine the flour and baking powder.  Alternately add in the milk and flour mixture to the batter, mixing well after each addition.  Spoon the batter into prepared muffin tins (about 2/3 full).  Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

For the cool whip frosting:

1 package vanilla pudding (the small box)
1 carton of cool whip (the small one)
1 c. milk
caramel syrup (ice cream topping)-optional

In a medium bowl, mix together the pudding and milk until combined.  Stir in the cool whip.  It will set up a little if you put it in the fridge for a few minutes.  Frost your cupcakes, then drizzle caramel syrup over the top.

*makes 12 cupcakes

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