Almond Cupcakes

*3 Egg Whites, room temperature, plus 2 tablespoons Sugar whisked together

*1 tablespoon Almond Extract

*1/3 cup plus 2 tablespoons Buttermilk

*6 tablespoons Butter, room temperature

*3/4 cup Sugar

*1 1/4 cup Cake Flour

*1/2 tablespoon Baking Powder

*1/4 teaspoon Sea Salt

Whisk together the egg whites, sugar and almond extract in a small bowl.

Cream together in a separate bowl butter and sugar.

Whisk together in yet another bowl the dry ingredients; Cake flour, baking powder and salt, slowly adding to the creamed mixture until combined.

Fold in the egg white mixture alternating with the buttermilk.

Mix or beat with a hand mixer until smooth.

Use cupcake liners in muffin pans and fill 2/3 full and bake in a pre-heated 350*F. oven for 15-17 minutes. Allow cupcakes to cool on cooling rack and fill with the raspberry filling and frost with almond frosting.

Almond Frosting

*1/4 cup Butter, room temperature

*1/4 cup Whipping Cream

*1 teaspoon Almond Extract

*2 cups Powdered Sugar

In a small bowl add the above ingredients and mix with a hand mixer on medium speed. Mix frosting until light and fluffy.

Raspberry Thumb Print

*1/4 cup Frozen Raspberry Jam, thawed

Scoop a small hole in the top of the baked cupcake and add a small amount of the raspberry jam.
Recipes adapted from Shugary Sweets

      

Enjoy!

Jessica and Lindy