Preheat oven to 375°F. Place cupcake liners in a cupcake pan.
Sift together the flour, baking powder and salt on a sheet of parchment paper. In a small bowl or measuring glass, combine Almond Breeze® Vanilla, vanilla and almond extract. In the bowl of a standing mixer, beat butter until creamy. Add 1 cup sugar and beat on high speed until fluffy. Add the flour mixture in 3 parts, alternating with the Almond Breeze Vanilla mixture and beating on low speed after each addition. Move this mixture to a large bowl.
Wash the bowl of the standing mixer, drying well to ensure no moisture or grease remains. Beat egg whites and cream of tartar in the standing mixer until soft peaks form. Gradually add remaining 1/3 cup sugar, beating on high speed, until peaks are stiff but not dry. Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in the large bowl. Then fold in the remaining egg white mixture until batter is well combined.
Fill each cupcake liner halfway with batter and bake for 5 minutes. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled into balls) atop each cupcake, centered. Top with batter so the liner is 2/3-3/4 full. Bake until a tester comes out clean, 15 to 18 minutes. Allow to cool in the pan for 10 minutes, and move to a wire rack to cool completely. Prepare frosting and Sugar-Coated Almonds. Frost cupcakes and sprinkle with almonds. Serve.
Per serving per 24 servings:
Courtesy of the Almond Board of California
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