Vanilla Almond Cupcakes

This cupcake recipe makes a simple batch of 6.  

You know for those times you don't need 24?  And they're delicious.

I love to eat cupcakes {who doesn't?} but they aren't my favorite thing to bake.  Something about making sure each one looks good.  They need to rise perfectly, release cleanly from the liner and don't even get me started about decorating them.

I don't care much for making them look pretty.  So much pressure!

So, enter in a few months back when my 4 year old daughter {she turned 4 yesterday!} got a cupcake kit for Christmas.  Just a simple one.  Six silicone liners, a few recipes and some decorating utensils. She was super stoked with this gift.  In fact, I'm pretty sure she asked me 763 times if we could make cupcakes right up until the day we finally got around to making them.

What I LOVE about this recipe is that it just makes six cupcakes.  The perfect amount in my opinion. We do not need two dozen cupcakes sitting around our house!  This way I got to sample one {for quality assurance} and the kids and the husband ate the rest.

Like I said it was this girl's birthday yesterday.  She asked to take cupcakes to school, but the thought of making a bunch of them {again....decorating!} upped my stress levels, so I talked her into these cookies instead.

She was fine with that.

But I'm sure she'll be asking me to bake again tomorrow.  Probably cupcakes.  Maybe she'll open her own bakery someday?

I also kept the frosting simple, just powdered sugar, almond extract and milk.  Nothing else is needed!

And here's the thing, if you are home alone and you want a sweet treat, make a batch of these.  I will not judge if you eat all six.

I understand.

Maybe your kid peed on you during church.  Maybe you spilled your coffee in the car.  Maybe you hit "reply all" on an email at work that should have just went to your friend in accounting.

I get it.  We all have those days.

Sometimes six cupcakes just make everything better.

Vanilla Almond Cupcakes
Print this Recipe!
*makes 6

1 egg
1/4 c. milk
1/4 c. sugar
1 t. vanilla
1 t. almond extract
4 T. melted butter
1/2 c. flour
1/2 t. baking powder
1/8 t. salt

1.  Preheat the oven to 350 degrees.
2.  Line a six mold cupcake pan with liners.
3.  In a bowl combine the sugar, egg, milk, butter and extracts.
4.  Gently fold in the dry ingredients: flour, baking powder and salt.
5.  Pour the batter into the cupcake liners, filling 3/4 full.
6.  Bake for 12-14 minutes or until golden brown.  They are done with they spring back to the touch.
7.  For a simple frosting combine 3/4 c. powdered sugar, 1 T. almond extract and 1 T. milk.  If the frosting is too thick, add a teaspoon of milk at a time until you've reached the desired consistency.

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And on a totally unrelated note...

If you have been looking for a fun, reasonable outside toy for your little ones {ages 3-6}, check out this see saw!  My sister got it for us and the kids are in love.  It assembled quickly, is light and can be drug around anywhere by my kids.  It goes up and down and spins.

Check out the details HERE.