Bear Claw Cupcakes

  • Mix 2 eggs, 1 tsp vanilla extract, 1 tsp almond extract, ¼ tsp salt, ½ cup white sugar, ½ cup brown sugar, and ½ tsp cinnamon.
  • Add 2 cups flour, 2 ½ tsp baking powder to the mixture alternately with 1 cup milk and ½ cup vegetable oil.
  • Mash 5 Tbsp (about ½ of a roll) of almond paste with a few teaspoons of brown sugar and ¼ cup of milk. Mix in.

Fill 24 cupcake papers 2/3 full, then spoon on 1 tsp of the following glaze.

  • Knead 5 Tbsp (½ of a roll) of almond paste with 3 Tbsp of butter, a dash of salt, ½ tsp cinnamon, ¼ cup brown sugar, and ¼ cup white sugar with hands until texture is consistent. Mix in ¼ cup milk a little at a time. Spoon onto filled cupcake papers.

Sprinkle with sliced almonds. Bake in a 400°F oven for 15-20 minutes.

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