I hate naps.
I’d rather walk around like a complete zombie and wish the time away until bedtime before lying down and taking an afternoon nap.
In lieu of an afternoon snooze session I will clean the house, read a book, catch up on some serious Facebook stalking…or, I”ll bake.
Last Sunday’s choice: made from scratch chocolate cupcakes with butter cream frosting. This isn’t your traditional chocolate cupcake with frosting either. I threw in almond flavoring to add just a hint of almond without being too overpowering. They were perfect.
Cream together the butter, sugar until light and fluffy. Add the eggs, vanilla and almond flavoring and mix well.
Add dry ingredients and mix, but not all at once. I suggest half at a time unless you want flour all over. Trust me.
Once dry ingredients are mixed well, add chocolate chips and stir.
Bake in 350 degree oven for 12-15 minutes.
Time for the best part – the butter cream frosting (once cupcakes are cool). Mix together butter, vanilla and almond extract, milk and powdered sugar.
Top cupcakes with frosting using any method you prefer. I used my Pampered Chef tool. Love that thing.