Almond Joy

As promised, I made the almond joy cupcakes. They turned out great, so I hope you try them out.

Chocolate Almond Cupcakes
Makes 16

• 1 1/2 cups flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup cocoa powder
• 1/2 cup (1 stick) butter
• 1 cup water
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon vinegar
• 1 cup toasted almonds, chopped

1. Preheat the oven to 350 degrees F. Line muffin tins with 16 paper liners. 
2. Mix together flour, baking soda, salt and cocoa powder in a bowl. Set aside.
3. In an electric mixer, mix together the sugar and butter. Add the vanilla and almond extract until the batter is thickened slightly. Mix in the flour mixture, vinegar, water and chopped almonds until thoroughly combined. 
4. Distribute batter evenly liners and cook for 20-25 minutes. Let cool on a cooling rack and frost.

 Coconut-Almond Buttercream Frosting
frosts 16 

• 1 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon almond extract
• 1/8 teaspoon salt 
• 1/4 cup of shredded coconut
• 16 toasted almonds (for topping)
• 1/4 cup toasted shredded coconut (for topping)

1.  In a bowl combine butter, sugar and salt. Beat till blended. 
2. Add the milk and almond extract and beat for an additional 3 to 5 minutes or until smooth and creamy. 
3. Mix in the non-toasted shredded coconut and frost the cupcakes. (if you pipe it, don't use a tip) 
4. Put toasted coconut and an almond on each cupcake and enjoy!