Upside Down Almond Crunch Cupcakes

Name: Upside Down Almond Crunch Cupcakes
Yield: 22
Ingredients: 1 cup (2 sticks) salted butter; 1 cup water; 2 cups flour, spooned and leveled; 2 cups sugar; 1 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup sour cream; 2 large eggs; 1 and 1/2 teaspoons almond extract; 1 cup (2 sticks) salted butter; 1/2 cup milk; 5 and 1/2 cups powdered sugar; 1 teaspoon almond extract; 3-4 cups almonds, chopped

Upside Down Almond Crunch Cupcakes was pinched from <a href="http://thefoodcharlatan.com/2017/10/04/upside-down-almond-cupcakes-recipe/" target="_blank" rel="noopener">thefoodcharlatan.com.</a>

"Sure, you could frost the top of your cupcake. OR, you could frost ALL the other sides of it and get double the frosting! TheseUpside Down Almond Cupcakes are so moist, so almond-y, and have the perfect crunch!..."

INGREDIENTS

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1 cup (2 sticks) salted butter

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1 cup water

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2 cups flour, spooned and leveled

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2 cups sugar

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1 teaspoon baking soda

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1/4 teaspoon kosher salt

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1/2 cup sour cream

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2 large eggs

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1 and 1/2 teaspoons almond extract

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1 cup (2 sticks) salted butter

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1/2 cup milk

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5 and 1/2 cups powdered sugar

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1 teaspoon almond extract

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3-4 cups almonds, chopped

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