Almond Cupcakes

So I might be watching Cupcake Wars whenever there is a new episode... I do have a little more free time now :) The other day I had the urge to make some different and yummy cupcakes, so I took my gained knowledge... eh... pretty much zero, and started making them. I do have to say they were really yummy. The judges? They might say it was a little dense for a cupcake, but I can help you fix that right away!

(I forgot to take a picture so I stole this from online :))

Almond Cupcakes With Raspberry Cream Cheese Frosting

2 cups flour

1/2 tsp salt

2 Tbs baking powder

3/4 cup butter (room temperature)

1 1/2 cups sugar

1 tsp vanilla

2 tsp almond extract

1 cup almond milk/paste (I put about a half cup raw almonds and a half cup of water in my vitamix and blasted it for over 5 minutes. It came out nice and pastey!) **Here is where I might take out a little of the almond milk if it is thick like mine, and add an equal amount of milk to whatever you take out.

2 eggs

Preheat oven to 350*F, and line cupcake pan with liners.

In a medium size bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugar. Then add one egg and beat mixture; add the second egg and beat mixture. Add the vanilla and almond extracts and mix. Then add the flour and almond milk alternating two or three times.

Use an ice cream scooper to drop into cupcake liners (or whatever you have) to fill about 2/3 of the way. Bake in oven 15-20 minutes or until a toothpick comes out clean. Let cool completely and frost.

Raspberry Cream Cheese Frosting

2-3 oz. Cream Cheese

1 stick butter room temperature

almond extract (to taste)

about 1/3 cup raspberry jam (seedless works best-or more to taste)

Lots of powder sugar!

Cream the butter, cream cheese, extract, and raspberry jam. Slowly add powder sugar until you reach your desired consistency. Frost and enjoy!