How many times have you had a craving for cupcakes or cake but don’t want to make them because you know you will sit there and eat the whole batch before the day is over?
Well, I found a solution for those days when cupcakes are just screaming your name! Make a mini batch, then you can eat them all and not have to worry about 10 more sitting around staring you in the face, tempting you to eat them. To lessen the guilt even more, try subbing some of the butter for Greek yogurt and adding in whole wheat pastry flour!
I decided to make these almond cupcakes with almond buttercream for three reasons.
First, I was having a major cupcake craving that could not be ignored! Second, I love almond flavored anything. There is something so sweet and addicting about that flavor and smell to me. Third, Super Bowl weekend is coming up and I needed a dessert for the game.
Since my husband and I are new to Colorado it will just be the two of us watching the game this year, but that’s ok, I still have big plans for food while watching it. My husband has requested deviled eggs and chicken wings. This will be my first time making wings and I think I’m going to try baking them. I’ve seen a lot of great recipes around the web for it and this one looks perfect! I also think I will make my grandma’s recipe for BBQ meatballs (recipe to come in the near future). For dessert the almond cupcakes with almond buttercream will be just what we need and of course they will be frosted just like the pictures in orange and blue. If you couldn’t tell, I’m a big Broncos fan (sorry to all of my Seattle fan readers, you can change the color of the frosting) and an even bigger Peyton Manning fan! OMAHA OMAHA! Anyways, I can’t wait for the big game and even more so I can’t wait to make another perfect sized batch of these cupcakes with almond buttercream!