Page 60 - Cupcakes

ALMOND FILLING:

½ cup almond paste (half of a 7-ounce tube; see “the Cupcake Doctor says”)

1 bag (2.25 ounces) sliced almonds

CUPCAKES:
1 package (18.25 ounces) plain devil’s food cake mix

2 tablespoons unsweetened cocoa powder
1½ cups buttermilk

½ cup vegetable oil
3 large eggs

1 teaspoon pure almond extract

CHOCOLATE ALMOND GLAZE:

1 cup semisweet chocolate chips

3 tablespoons butter
2 tablespoons light corn syrup

½ teaspoon pure almond or vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 20
cupcake cups with paper liners. Set the pans aside.

2. Prepare the filling: With clean hands, crumble the almond paste into a
mediumsize mixing bowl. Reserve 1 tablespoon of the almonds for garnish and

add the rest to the almond paste. Toss the mixture together with your hands and
set it aside.

3. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk, oil,
eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on
low speed until the ingredients just come together, 30 seconds. Stop the machine
and scrape down the bowl with a rubber spatula. Increase the mixer to medium

and beat 1½ to 2 minutes more, scraping down the sides again if needed. The
batter is smooth and thickened. Remove I cup of the batter and stir this into the
almond paste mixture. Set it aside.