Vanilla Almond Cupcake Recipe

1. Preheat your oven to 350 degrees. Line the cupcake tray with liners. Your ingredients should be at room temperature.

2. Add butter and sugar into a large mixing bowl. Using a mixer, beat for about 2 minutes until just combined. Add lemon zest, vanilla, almond, lemon juice, and brandy if using. Beat for an additional minute just to incorporate. Do not overmix your batter.

3. Add the eggs one at a time while beating at low speed.

4. Add the sifted flour one cup at a time, alternating with the milk.

5. Fill cupcake papers about 3/4 the way up. I like using an ice cream scoop.

6. Bake for about 18 minutes or until the cupcakes are springy to the touch. Be careful not to burn.

Almond Frosting

1. Add butter and shortening into a large mixing bowl. Using a mixer, beat until light and fluffy. For about 8 to 10 minutes.

2. Add almond extract and cream of tartar.

3. Slowly add the sifted powder sugar alternating with the milk. If you are adding more milk, make sure to add 1 tbsp at a time.

Raspberry Jam

1. Add raspberries and sugar into a bowl and let it sit for about 10 to 15 minutes.

2. Preheat a medium saucepan over medium heat. Add all the ingredients and cook for about 8 minutes or until the mixture thickens.

3. Let it cool before using.