Amazing Almond Poppy Seed Cupcakes

Sweet and nutty, these almond poppy seed cupcakes will positively please your pallet.

2 tablespoons poppyseeds, soaked in water for several minutes and drained
1 cup butter
1 1/2 cups sugar
4 egg yolks
2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
4 egg whites, stiffly beaten

***

Frosting

8 ounces cream cheese, softened
3 cups confectioners' sugar (1 pound)
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Prepare muffin tin with cupcake papers.

Cream butter, sugar and egg yolks in medium bowl. In a seperate bowl, combine flour, baking powder and baking soda. Add flour mixture alternately with sour cream, and mix well after each addition. Beat in poppy seeds, vanilla and almond extract. Fold in beaten egg whites.

Spoon into cupcake papers. Bake for 25 to 30 minutes until golden brown. Check with toothpick, should come out clean.

Mix together all frosting ingredients and cream until smooth. Spread on top of individual cupcakes.

Makes about 24 cupcakes. Unfrosted cupcakes can be wrapped individually and frozen for up to two weeks. Unused frosting can be stored in airtight container in refrigerator for up to a week.

Enjoy!

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