No nutritional info available at this time.
Preheat the oven to 350°F. Line muffin tins.
Beat together flour, sugar, almond flour, baking powder, salt and baking soda in a large mixer bowl. Add butter and beat with a whisk attachment until butter is fully incorporated into the dry ingredients.
Beat together Almond Breeze, almond extract and egg whites in a small bowl. Pour half the mixture into the dry ingredients and beat on medium speed for 1 minute. Scrape down the sides and add the remaining Breeze mixture. Beat on medium-high for 1 minute more or until the batter is very smooth.
Spoon batter into 24 cupcake paper lined muffin cups. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
To prepare frosting, beat butter until light and fluffy in a mixer bowl. Add Almond Breeze, almond extract and half the powdered sugar. Beat until very smooth, scraping down the sides as necessary. Slowly add the remaining powdered sugar and beat until light and fluffy.
Place frosting in a large resealable bag and snip about 1/2-inch off the end. Squeeze gently to form a swirl and finish with rainbow sprinkles.
*For a lighter texture, use cake flour in place of all-purpose flour.
Courtesy of: Patty Mastracco
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