This past weekend I celebrated my 39th birthday. 39....a number that doesn't scare me or depress me, but rather baffles me. How? When? Wasn't I just 26 yesterday? I wonder where all the years have gone and think back to when my parents were 39 - I remember that time vividly. Am I really as grown-up now as they were then? Wow...I guess so? I have a home, a family and responsibilities so I guess that means I've been a grown-up for some time now. But...39? I guess the best part about turning 39 is not feeling 39! I feel happier and healthier than I ever have in my life before! Part of that is due to me trying to find inner peace and life and in parenting (that's a biggie). I attribute the other part to my dedication to fitness and exercise. I've always enjoyed exercising, but in my younger days I felt like it was a chore...something to check off of my To Do list. The last few years I've embraced exercise (especially running) as a way to have some time to myself or time with friends. A time to really push my body to its limits and a little bit farther. A time to work on achieving goals I could only dream about a decade ago. With all that being said, I'm working on a Birthday Resolution of sorts - I'm trying to stop worrying about the number on my scale and start paying attention to how good and strong my body feels when I treat it right! I plan to hit 40 happier and healthier than I hit 39!! BUT, before we do all that....LET'S EAT SOME CUPCAKES!! I, unapologetically, decided to bake myself cupcakes for my birthday again this year since I enjoyed last year's cupcakes so much. I had no plans on a party or a small gathering, I just wanted to enjoy baking my own birthday (cup)cake and eating more cupcakes than I want or need. I looked through lots of blogs and cookbooks trying to find this year's perfect cupcake. I ended up settling on this Almond Cloud Cupcake I had at a cooking class I took many years ago at Crate Cooking School. This was the perfect choice because it is a rather simple recipe - ie, I had most of the ingredients on hand and would be enjoying cupcake satisfaction in a very short amount of time. The cake itself is light and airy with a hint of almond flavor - the almond flavor really comes through in the icing. I decided to top it off with some toasted, slivered almonds which gives the perfect amount of crunch. Almond Cloud Cupcakes
Makes about 24 cupcakes For the cupcakes 2 1/4 cups all-purpose flour 1 2/3 cups granulated sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups 2% milk 2/3 cup unsalted butter, at room temperature 1 teaspoon almond extract 5 egg whites Preheat the oven to 350° F. Line 2 standard cupcake pans with liners. Set aside. In the bowl of a stand mixer fitted with a paddle attachment add flour, sugar, baking powder, salt, milk, butter and almond extract. Beat on low sped for about 30 seconds to combine. Adjust the speed to medium-high and beat another 2 minutes, scraping the bowl as necessary. Add egg whites and beat on medium-high for another 2 minutes. Scoop the batter into the prepared liners, filling about 2/3 full. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in pans for about 5 minutes before transferring to a wire rack to cool completely. For the Almond Buttercream 16 tablespoons unsalted butter, at room temperature (I prefer Plugra, European butter) 4 cups confectioners' sugar, sifted 1 teaspoon almond extract 2 1/2 tablespoons cold water Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter for 1-2 minutes. Add 2 cups of confectioner's sugar and mix on low until well combined. Add almond extract and water, mixing for about 30 seconds. Add the remaining 2 cups of confectioner's sugar and mix until just incorporated. Increase mixer speed to medium-high and beat until light and fluffy, about 5-7 minutes. Transfer buttercream to a pastry bag fitted with a wide tip and frost cupcakes. Top with toasted, slivered almonds, if desired.
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