Almond And Lemon Cupcakes

• 2 eggs
• 4 tablespoons milk
• 7 tablespoons melted butter
• 2 cups flour
• 1 envelope baking powder
• 1 1/4 cups brown sugar
• 1 lemon zest
• 11/16 cup whole almonds coarsely chopped
• 1 mascarpone cheese
• 5 tablespoons icing sugar to taste
• 2 drops food coloring optional

1. Preheat oven to th.6
2. In the first bowl, mix the eggs, butter, and milk.
3. In a second bowl, mix the flour, yeast, sugar, lemon zest and almonds.
4. Pour the contents of the first bowl into the second one and mix it with a wooden spoon.
5. Once the mixture is smooth, stop: the mixture shouldn't be whisked too much.
6. Pour the batter into muffin tins or in rigid paper baking cups and bake for about twenty minutes.
7. Once the cupcakes are baked and cooled, prepare the icing: mix the mascarpone in a bowl with the dye and the sugar.
8. Once the mixture is smooth, place it in a pastry bag, and decorate the cupcakes.

eggs, milk, butter, flour, baking powder, brown sugar, lemon zest, mascarpone cheese, icing sugar, coloring optional

Taken from www.yummly.com/recipe/Almond-and-Lemon-Cupcakes-898529 (may not work)