Ingredients
FOR THE CUPCAKES:
1/2 cups Butter, Softened
1 cup Sugar
2 whole Eggs
1-1/2 cup Flour
1 teaspoon Baking Powder
1/2 cups Half-and-half
1/2 cups Vegetable Oil
1 teaspoon Almond Extract
FOR THE ICING:
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For the cupcakes, cream butter, sugar, and eggs together until light and fluffy. Sift dry ingredients together. Measure half-and-half and vegetable oil. Stir in extract. Add dry ingredients to the butter mixture and alternate with cream and oil mixture. Mix until combined. Pour into lined cupcake tin. Bake 20-22 minutes at 350°F. For the icing, whip butter, marscarpone, and cream cheese together. Add powdered sugar until light and fluffy. Using a spatula, stir in almond extract and then chocolate chips. I used an ice cream scoop to frost the cupcakes. Yes, it was a lot of frosting. I have no shame.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Pure almond — frangipane, amaretti, cherry pie enhancement
Electric butter churn — artisan butter from cream in minutes