Almond Cupcakes

Friday morning started off with the making of many delicious Almond Cupcakes. This is something I grew up making with my parents and now our family has inherited the tradition. We mixed and baked into the early afternoon while enjoying Christmas music. Here are a few pictures of the baking fun...and the recipe!

Almond Cupcakes

dough:
2 cups butter
2 eggs
2 cups sugar
4 cups flour
1/4 teaspoon salt

filling:
2 eggs
2 cups sugar
2 cups (1 pound) almond paste
3 Tablespoons lemon juice

1. Cream together butter, 2 eggs and 2 cups sugar. Then add flour and salt, mix together to make a soft dough. Fill small cupcake tins 1/2 full and spread out like pie crust in each cupcake hole.
2. To make filling cream together filling ingredients. Then put one small spoon full into each cupcake pan; or use a zip lock bag with one corner cut off and squeeze the almond paste into each cupcake pan. 
3. Preheat oven to 325 degrees. Put four tins (2 if they are double sized tins) on the top rack of the oven. Bake for 9 minutes. After 9 minutes rotate and turn pans and bake for another 3 to 4 minutes.