Almond Cupcakes with Orange Icing

Made with ground roasted almonds, these cupcakes have a nutty, light texture. Paired with the citrus of the icing, they really do taste like spring :)

Click on this post's title for a link to the recipe, adapted from Epicurious.com. The recipe for the cakes, in particular, is excellent; mine have been consistently moist and are easy to remove from their wrappers.

Tips and Modifications:
1.) To roast the almonds, spread them on a baking sheet, and bake for no more than 6 minutes at 350 degrees. Let them cool for at least ten minutes before grinding them.
2.) Spoon the cake batter into the cupcake liners until each is about 3/4 full; you'll end up with ten nicely sized cupcakes (not twelve, as the recipe suggests).
3.) Add an extra teaspoon or so of orange juice to the frosting, and double the amount of orange zest for an extra burst of citrus :)