Mini Almond Joy Cupcakes
- 3 cups cake flour
- 2 tsp. baking powder
- 1/4 tsp. kosher salt
- 2/3 cup unsalted butter, softened
- 1 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 1/4 cups whole milk
- 3/4 cup unsweetened shredded coconut
- 1/4 cup sliced almonds, toasted
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons cocoa
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Adapted from pinchofsugar.com
1.Preheat the oven to 350 F.
2.Sift flour, baking powder, and salt together in a medium bowl. Set bowl aside.
3.Beat butter and sugar together in a large bowl. Beat until fluffy and light. Beat each egg into the bowl. Beat well.
4.Beat the vanilla and almond extract into the bowl. Alternate between beating the flour mixture and the milk into the bowl. Beat for 1 minute.
5.Fold the coconut and almonds into the bowl.
6.Pour the batter into paper-lined muffin cups, filling each cup 2/3 full.
7.Bake cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from oven and let cool completely.
8.Combine butter, powdered sugar, cocoa, milk, and vanilla. Beat until smooth. If frosting is too thick, add a teaspoon of milk at a time until desired consistency. If it is too thin, add more powdered sugar a tablespoon at a time. Frost cupcakes.