Almond Cupcakes

• 3 12 cups sifted cake flour
• 1 tablespoon baking powder, plus
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1 cup vanilla-flavored almond milk
• 1 teaspoon vanilla extract
• 12 teaspoon almond extract
• 1 cup unsalted butter, room temperature
• 1 13 cups sugar, divided
• 8 large egg whites, room temperature
• 12 teaspoon cream of tartar
• 14 cup prepared almond paste, divided by teaspoonfuls and rolled into balls
• 5 tablespoons water
• 14 teaspoon cream of tartar
• 1 13 cups sugar
• 2 large egg whites, room temperature
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 3 12 cups almonds, sliced
• 1 cup sugar
• 2 cups water

1. CUPCAKES:.
2. Preheat oven to 375F Place cupcakes liners in a cupcake or muffin pan.
3. On a sheet of parchment paper, sift together flour, baking powder, and salt.
4. In a small bowl or measuring glass, combine almond milk, vanilla and almond extract.
5. In the bowl of a standing mixer, beat butter until creamy.
6. Add 1 cup of the sugar and beat on high speed until fluffy.
7. Add flour mixture in 3 parts, alternating with almond milk mixture and beating on low speed after each addition.
8. Transfer mixture to a large bowl.
9. Wash the bowl of the standing mixer, drying well to ensure no moisture or grease remain.
10. Beat egg whites and cream of tartar in standing mixer until soft peaks form.
11. Gradually add remaining 1/3 cup sugar, beating on high speed until peaks are stiff, but not dry.
12. Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in large bowl.
13. Then fold in remaining egg white mixture until batter is well combined.
14. Fill each cupcake liner haflway with batter and bake for 5 minutes.
15. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled up in balls) atop each cupcake, centered.
16. Top with batter so the liner is 2/3 to 3/4 full.
17. Bake until tester comes out clean, 15-18 minutes.
18. Let cool in pan for 10 minutes and move to wire rack to cool completely.
19. FROSTING:.
20. In a large stainless steel bowl, whisk together all ingredients except vanilla extract.
21. Set bowl in a wide, deep skillet filled with about 1-inch of simmering water.
22. Make sure water level is at least as high as the depth of the egg whites in the bowl.
23. Beat egg whites on low speed with a handheld mixer until mixture reaches 140F on an instant-read thermometer.
24. Do not stop beating while the bowl is in the skillet or the egg whites may overcook.
25. Beat on high speed for 5 minutes.
26. Remove bowl from skillet and add vanilla extract.
27. Beat on high for 2-3 minutes longer to cool.
28. Use within a few hours.
29. Serve any leftover frosting as a dip for fresh fruit.
30. SUGAR-COATED ALMONDS:.
31. In an ungreased baking pan, roast almonds in a 375F oven for 20 minutes, turning and stirring halfway through baking time.
32. In a large pan bring sugar and water to a boil; add almonds and stir.
33. Sugar will chrystallize; keep stirring and then it will caramelize; remove from heat and spread almonds on a baking sheet lined with parchment paper.
34. When cool and dry, break up and sprinkle on top of cupcakes.
35. Store any extra almonds in an airtight container.
36. They are great for snacking, in popcorn, or as a topping for icecream.

cake flour, baking powder, baking powder, salt, vanillaflavored almond milk, vanilla, almond, unsalted butter, sugar, egg whites, cream of tartar, almond paste, water, cream of tartar, sugar, egg whites, light corn syrup, vanilla, almonds, sugar, water

Taken from www.food.com/recipe/almond-cupcakes-347297 (may not work)