Vanilla Almond Cupcakes

I love almond and vanilla. Let me repeat that.
I LOVE ALMOND AND VANILLA!
This is a good explanation as to why I love the Sweet Tooth Fairy so much.
It's because of the vanilla (VaNIElla) capcakes...hands down. I could eat them by the dozen and never think twice about it.
So...even though this recipe doesn't even come close...it was a small fix until the real deal.
We colored the frosting pink and added X's and O's with candies for Valentines day.
Enjoy!
-Matti

Vanilla Almond Cupcakes
3/4 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

1. Preheat oven to 375 degrees.
2. Cream butter at medium speed until smooth, add sugar and beat until well.
3. Add two eggs, beat until smooth.
4. Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
5. Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
6. Makes 24 regular

Vanilla Almond Frosting
1 1/2 cups butter, room temperature
5 1/4 cups powdered sugar
1 1/2 tablespoons whipping cream
3/4 teaspoons vanilla extract
3/4 teaspoon almond extract

Using electric mixer, beat butter in large bowl until fluffy.
Gradually beat in sugar, then cream and vanilla.
Mix almond extract into bowl