These vanilla and almond infused cupcakes are prepared with the pantry staples. The half & half adds a rich creaminess to this cupcake. Feel free to frost with your favorite frosting, but simple vanilla works best. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Vanilla And Almond Cupcakes Vanilla And Almond Cupcakes Recipe | PT40M Serves 12 Ingredients: 0.75 Cup Butter 0.25 Cup Crisco Shortening 2 Cups Castor Sugar 4 Large Eggs 2.5 Teaspoons Pure Vanilla Extract 0.125 Teaspoon Almond Extract 0.25 Teaspoon Salt 2.75 Cups All-Purpose Flour 1 Tablespoon Baking Powder 1 Cup Half & Half Preheat the oven to 375 degrees. Line 24 cups of muffin tins with paper liners. Meanwhile, heat half & half to about 100 - 110 degress. Set aside. In a bowl, sift together flour, baking powder and salt. In another large bowl, combine shortening and butter and with an electric mixer, beat until fluffy. Add eggs, one at a time and both extracts and beat on high speed until well combined. Add sugar and beat until combined. Combine flour and sugar mixtures along with the cream and mix until smooth. Fill prepared muffin cups about 2/3 full. Reduce the temperature of the oven to 350 degrees. Bake muffins for 20-24 minutes or until a toothpick inserted in the center comes out clean.

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