Another cupcake flavor I’m testing out for my friend’s wedding is a Gluten Free Almond cupcake. The bride has Celiac Disease, and I really wanted her to be able to eat her wedding cupcakes! So we decided to make these almond cupcakes gluten-free.

Almond Cupcake Batter:

• 1 1/2 cups gluten free flour
• 1 1/4 tsp baking powder
• 1/2  tsp baking soda
• 1/2  tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1/2 tsp. pure vanilla extract
• 1 1/2 tsp. almond extract
• 1/2 cup canola oil
• 1/2 cup buttermilk

Almond Buttercream:

• 1 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp. almond extract
• 1/2 tsp. salt

Serving: 14 cupcakes

Prep Time: 1 hour

Bake Time: 13-14 minutes

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius), and line two cupcake pans with cupcake liners. Whisk together the dry ingredient in one bowl, and mix together the wet ingredients in a separate bowl. Slowly incorporate the wet ingredients into the dry ingredients, mixing between additions. Stir until fully combined. Fill cupcake liners 2/3 full. Bake for 13-14 minutes, until the tops are just beginning to brown, and tooth pick inserted in the center comes out clean. Remove cupcakes from pans, and let them cool fully on a wire rack.

As the cupcakes cool, prepare the almond buttercream. Beat the butter until fluffy, then slowly mix in the powdered sugar. Mix in the almond extract, and salt. Add cream as needed, until desired consistency is reached. Pipe the frosting onto the fully cooled cupcakes with a large round tip, and garnish with slivered almonds.