Almond Butter Cupcake

Yields 1 dozen cupcakes

Almond Butter Cupcakes
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar (or lemon juice)
1/2 cup smooth almond butter

Preheat oven to 350 degrees F (180 degrees C). Line a cupcake tin with baking cups.

In a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Stir in the milk, oil, vanilla extract, vinegar, and almond butter until smooth.

Divide batter evenly between baking cups, filling about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool to room temperature before frosting.

Mocha Buttercream
1/4 cup (1/2 stick) butter, room temperature
1 teaspoon espresso powder
1/4 cup cocoa powder
Pinch of salt
2 cups powdered sugar
2 tablespoons milk

In a bowl, beat together the butter, espresso powder, cocoa powder, and salt until smooth and uniform. Beat in the powdered sugar and milk. If buttercream is too soft, add more powdered sugar until it reaches the spreadable consistency. Likewise, if the buttercream is too stiff, add more milk until it reaches the spreadable consistency.

Spread buttercream on top of cooled cupcakes and serve.