[[Crunchy Almond Butter Cupcakes With Cinnamon Buttercream Frosting]]

Recipe:

Crunchy Almond Butter Cupcakes

2 C. chopped almonds
1 ¼ C. softened butter, divided
2 C. sugar
4 eggs
2 tsp. vanilla
3 C.  flour
2 tsp. baking powder
½ tsp. salt
1 cup whole milk
3 TBS. Cinnamon (or more)

Preheat oven to 350 degrees.

In a large skillet, melt ¼ cup of the butter. Add the sliced and toss to coat. Cook over medium heat, stirring frequently, until almonds are toasted and smellin' yummy! Watch carefully - don't burn! Remove from heat and allow to cool.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large bowl, cream the sugar, cinnamon and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in vanilla. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Stir in 1 1/3 cups of the toasted pecans. The remainder will be used to top the cupcakes.

Spoon the batter into each cupcake liner. Bake for 12-18 minutes or until golden brown. Cool before frosting.

Cinnamon Buttercream Frosting

1/2 C. vegetable shortening

1/2 C. (1 stick) butter or margarine softened
1 tsp.  vanilla extract
4 C. sifted confectioners' sugar (approximately 1 lb.)
2 TBS. milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.