Ingredients (12 cupcakes)

For the Cupcakes

• 3 tablespoons melted butter
• 3 tablespoons oil
• 2/3 cup milk, room temperature
• 2 eggs, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1 1/4 teaspoon baking powder
• 1 1/2 cups + 1/8 cups flour

For the Custard

• 1 cup milk
• 1/3 cup sugar
• 3 egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar

For the Almond Brittle

• 1/2 cup sugar
• 3 tablespoons honey or maple syru
• 1 1/2 tablespoons water
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1/8 teaspoon baking soda
• 1/2 cup toasted sliced almonds

For the Buttercream

• 1 1/2 sticks butter, room temperature
• 2 /14 cups powdered sugar
• 1 1/2 tablespoons heavy cream
• 1 teaspoon vanilla

Instructions

For the Cupcakes

Heat the oven to 350 degrees.

In a large bowl, combine the milk, butter, oil, eggs, vanilla, and almond extract. Add sugar, salt, and baking powder. Mix until combined. Add cake flour and mix until the batter is no longer lumpy.

Pour the batter into prepared muffin tins and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on a cooling rack. Cut out the inside of the cupcake, retaining the top.

For the Custard

In a small saucepan, combine the milk and sugar. Bring to a simmer.

In a small bowl, whisk together the egg yolks and cornstarch. Temper the eggs by whisking the eggs and pouring in 2-3 ladles of simmering milk. Return the egg mixture to the pan. Bring to a boil and whisk until thick.

Remove from the heat. Add the butter and vanilla. Pour into a glass bowl and put plastic wrap on the surface of the custard. Store in the refrigerator until cool.

In a separate bowl, whip the cream. When nearly whipped, add a small amount of vanilla and powdered sugar. Continue to whip until thick.

Fold the whipped cream into the custard. There is enough custard for 24 cupcakes. Fill the cupcakes with custard. Place the top back on the cupcake.

For the Almond Brittle

In a medium sauce pan, bring sugar, honey, and water to a boil. Cook until it is deep brown in color. Remove from the heat and add the butter, baking soda, vanilla, and toasted almonds. Stir until the almonds are evenly coated in the mixture.

Pour onto parchment paper on a cooling rack and allow to cool. Break into small pieces.

For the Buttercream

In a stand mixer, mix butter until white an fluffy (5-7 minutes).

Add the cream, vanilla, and powdered sugar. Beat for an additional 5-7 minutes or until light and fluffy.

Top the cupcakes with the buttercream. Garnish with the almond brittle. Serve immediately.

Store in the refrigerator. Allow to sit at room temperature for at least 20 minutes before serving.