I am exhausted. I have spent all weekend cleaning out my kitchen. I have decided there is just too much in there that doesn’t get used. So between junk drawers and huge cabinets, I also decided my magazine collection is entirely too large. I am going through each of them and ripping out the recipes I want. I will then make a binder for each magazine. Sounds all nice and organized, doesn’t it? I think it sounds exhausting! I will be thrilled when it is done though! I wish I had one of these cupcakes left, because maybe that would make me feel better.
I made these to bring to my family reunion, along with Margarita Cupcakes. I think these were the star of the show. Every single one of these was gone by mid afternoon. I saw this awhile ago on Bake Your Day. I am a sucker for anything with Almond Extract in it, strange I know. So when I said I would bring cupcakes, this was the first on my list to make. I am very glad I did, they are amazing.
1 (18.25 ounce box) Strawberry cake mix
1 cup buttermilk
1/2 cup canola oil
1 tsp. almond extract
1/2 tsp. vanilla extract
Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until all clumps are broken up.
Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
Allow cakes to cool on a wire rack before frosting.
Almond Buttercream Frosting
2 sticks butter, room temperature
Cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.