Almond Cupcakes with White Chocolate Frosting and Cadbury Creme Egg Topping

Pre-heat the oven to 350ºF {180ºC} and line muffin pan with cupcake liners. I used these cute Easter patterned I got from Wholeport {sadly they closed their store}.

Almond-White-Chocolate-Cupcakes-with-Cadbury-Creme-Eggs-Liners

Cream the butter on medium speed until it's very soft and creamy then add little by little the sugar for about 5 minutes.

I a small bowl mix the flour, baking powder.

Start adding to the butter mixture, without turning off the mixer, the vanilla extract and the almond essence. Wait about one minute and add the eggs one at a time {including the yolks}.

Then little by little add the flour mixture to the batter and the sour cream. Mix for a couple more minutes and for the last add the almonds. Turn off the mixer.

Divide evenly the batter for 10 cupcakes and cook for about 20 minutes. To make sure insert a toothpick in the middle 5 min before and if it comes clean it’s done.

Wait a few minutes and place the cupcakes in a cooling rack. Let them cool completely.

Frosting

Melt the white chocolate on double boiler. When melted mix well and let it cool.

In a stand mixer with a whisk whip the butter for about 5 minutes over medium high speed scrap the bowl once or twice during that time. Add little by little the powder sugar on slow speed. Once it’s all incorporated, scrap the sides and add the milk and white chocolate whipping again on medium high speed again for 1-2 minutes.

Decorate your cupcakes and place 1 or 2 Cadbury Crème Eggs on top and some sprinkles if you want to add some cute colors!