Lemon Almond Cupcakes

• 7 ounces almond paste, grated (this is 1 box)
• 1 cup sugar
• 3 eggs, room temperature
• 1 cup plain yogurt
• 1/4 cup safflower oil
• 2 tablespoons fresh lemon juice (2-3 large lemons)
• 2 teaspoons lemon rind, grated
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• confectioners' sugar, for dusting

1. .
2. Ingredients:.
3. Preeheat oven to 350u0b0F
4. Place cupcake liners in muffins tins.
5. In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
6. Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
7. Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
8. Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days. Note: Unfrosted cupcakes can be frozen for 1 month.

almond paste, sugar, eggs, plain yogurt, safflower oil, lemon juice, lemon rind, flour, baking powder, confectioners

Taken from www.food.com/recipe/lemon-almond-cupcakes-318170 (may not work)