Eggless milk cupcake with buttercream frosting

   

  

   

Ingredients
For the Cupcake :-
* Almond flour - 1/2 cup
* Sugar- 1/2 cup (as per your taste)
* Vanilla extract - 2 drops
* All purpose flour - 1 cup
* Butter - 5- 6 tbsp
* Condensed milk - 1 cup
For the Buttercream
* Butter , softened and unsalted- 1 cup
* Powdered sugar - 1/2 cup
* Milk or heavy cream - 2-3 tbsp
* Vanilla extract- 1 tbsp
* Food color ( I used turquoise color)
* Pinch of salt
  

Instructions:-

Recipe for Cupcakes:-
🧁Sift the almond flour and all purpose flour into the bowl . Combine well.
🧁Utilizing an electric mixer, whisk the butter and sugar into the another large bowl. When they start to creamy and add mixed flour and then gently and slowly add the condensed milk.
🧁Combine the food coloring (if you want) and vanilla and mix. Continue steadily to beat till stiff peaks form.
🧁Pour the mixture into the cupcake pan.
🧁Let them bake at 300 F for 13-15 minutes. Let them chill totally before taking away from cupcake pan.

For buttercream frosting:-
🧁In the bowl of an electric hand mixer, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes.
🧁Transfer food color , vanilla extract and salt to whipped butter and blend mixture until combine. Stir in heavy cream or milk followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy.
🧁pipe the frosting onto the cupcakes.