Almond Bark Cupcakes

My sweet husband has developed a very frustrating habit of, upon seeing something new that I have done around the apartment, asking me where I read the idea. Now, while I am a self-proclaimed non-creative type, I do take slight offense at the idea that I do not have any unique thoughts of my own. So, it’s time to bring the cupcakes back. While my first attempt, the nutella creamcheese cupcake, was not my own idea, this week’s creation is:

Gluten Free Almond Bark Cupcakes
(the GF label really should be whispered, because as Z took a bite, he exclaimed, “these are gluten-free?!” They really are that good)

Almond Cupcakes:
(recipe has been modified from “Vanilla Cupcakes” from Cooking with Coconut Flour by Bruce Fife)

3 tbsp butter, melted
3 eggs
1/3 cup sugar
¼ tsp. salt
¼ tsp. almond extract
¼ cup coconut flour
¼ tsp. baking powder
1 cup dried cranberries

Preheat oven to 400 degrees. Mix together butter, eggs, sugar, salt, and almond extract. Whisk coconut flour and baking powder into batter until there are no lumps. Fold in cranberries. Pour batter into greased muffin cups. Bake at 400 degrees for 18 min. Makes 6 cupcakes. Cool completely before frosting, about 2 hours.

White Chocolate Buttercream Frosting:
(amount for 12 cupcakes)

3 cups powdered sugar
1/3 c. butter, softened
2 tsp. vanilla
1 cup white chocolate chips, melted and cooled
3 tbsp. milk

Beat powdered sugar and butter in a bowl on low until blended. Add in vanilla and chocolate. Slowly beat in enough milk to make the frosting smooth and spreadable. Frost cupcakes liberally.

Topping:
Top frosted cupcakes with dried cranberries and a cup of coarsely chopped toasted almonds