Mini Almond Cupcakes

Ingredients

• 2.5 ounces almond paste 
• 1 teaspoon double-acting baking powder 
• 1 tablespoon butter softened
• 2 tablespoons canola oil 
• 1 large egg white 
• 0.7 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup milk 2% reduced-fat
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 1 Dash salt 
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cupcakes, place almond paste and granulated sugar in a bowl. Beat with a mixer at medium speed until mixture is sandy (about 2 minutes).
3. Add egg white, and beat for 1 minute or until well combined.
4. Add milk and oil; beat 1 minute or until well combined.
5. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife.
6. Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk.
7. Add flour mixture to almond mixture; beat at low speed 1 minute or until combined. Divide batter evenly among 24 miniature muffin cups coated with baking spray (a scant 2 teaspoons batter each).
8. Bake at 350 for 8 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack.
9. Remove from pan; cool completely on rack.
10. To prepare icing, place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth (about 2 minutes).
11. Add the remaining ingredients; beat for 2 minutes or until well combined and smooth. Tint icing, if desired. Top each cupcake with about 1 1/2 teaspoons icing.