Vanilla Almond Sugar Cookie Cupcakes

Vanilla Almond Sugar Cookie Cupcakes!

VANILLA ALMOND CAKE: 1 box white cake mix (Duncan Hines super moist is best, and yes that’s not what’s in my photo)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract

1. Mix together all the dry ingredients.

2. Add in eg whites, water, oil, vanilla, and almond extract.

3. Fold in sour cream.

4. Scoop into paper lined muffin pan, and bake at 350 for about 15 minutes or until toothpick inserted comes out clean.

5. Frost and top with sugar cookie!


VANILLA ALMOND BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
1 1/2 tsp vanilla extract
1 1/2 tsp  almond extract
6 cups powdered sugar 1/4 cup milk

1. Beat together butter and shortening.

2. Add in about half of the powdered sugar.

3. Mix in vanilla and almond extracts and half the milk.

4. Add in the rest of the powdered sugar, followed by the rest of the milk.

5. Beat buttercream to desired consistency. At this point you can add more sugar or milk if too thick or thin.

6. Frost Cupcake and Top with a Vanilla Almond Sugar Cookie.


VANILLA ALMOND SUGAR COOKIES:
1 cup shortening
1 1/2 cups sugar
1 tsp vanilla extract
1 tsp almond extract
2 eggs
1/2 tsp salt
2 tsp baking powder
2 3/4 cup flour
Additional sugar for rolling cookies in

1. Cream together shortening and sugar until light and fluffy.

2. Add eggs in one at a time, beating well after each addition.

3. Continue to beat until fluffy and lemony color.

4. Add in extracts and salt.

5. Sift together powder and flour.

6. Roll into 1" balls and roll in sugar.

7. Bake at 350 for about 11 minutes.