JACKIE'S MINI VANILLA-ALMOND CUPCAKES WITH VANILLA-MINT BUTTERCREAM FROSTING

Cupcakes:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1 cup + 2 tablespoons granulated sugar
2 large organic eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup organic low-fat (1%) milk

1. Preheat oven to 300 degrees F. Line 3 (12-capacity) mini-muffin tins with mini-muffin/cupcake papers.
2. In small bowl, combine flour, baking powder and salt. Set aside.
3. In large bowl, blend butter with electric mixer on medium speed until smooth. Add sugar gradually and beat for 2 minutes, or until fluffy. Add eggs and extracts, beating well after each addition.
4. Add 1/2 the dry ingredients, then 1/2 the milk; beat. Repeat. Scrape down batter to make sure well blended.
5. Spoon about 1 tablespoon batter into each cupcake liner, filling about 7/8 full. Bake in convection oven for 12 minutes, or until a cake tester inserted into the center of cupcake comes out clean.
6. Cool cupcakes in tins for 10 minutes. Remove from tins and cool completely on wire rack before frosting.

Frosting:
1/2 cup unsalted butter, softened 4 cups confectioners' sugar
1/4 cup organic whole milk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure peppermint extract, or to taste

1. Place butter in large mixing bowl. Add 2 cups of the sugar. Blend with electric mixer on medium speed until smooth.
2. Blend in milk and extracts, beating until smooth and creamy, about 2 minutes.
3. Gradually add remaining sugar, 1/2 cup at a time, beating well after each addition. Continue to blend for 1 minute. (Note: You may not need to use all of the sugar.)
4. If desired, after frosting the cupcakes, garnish each with tiny sprig of fresh mint.

Makes 36 mini cupcakes; 1 per serving

Nutrition analysis (per serving): 150 calories, 5g total fat, 3.5g saturated fat, 0g trans fat, 25mg cholesterol, 85mg sodium, 23g total carbohydrate, 0g dietary fiber, 20g sugars, 1g protein, 4% DV vitamin A, 0% DV vitamin C, 2% DV calcium, 2% DV iron