* Billet: Do not use self-rising flour. Heat oven to 350 degrees. Sift
together the dry ingredients into a medium-size mixing roll, and set the
bowl digression. Break the eggs into a small bowlful, and set digression. In an electric
mixer with a paddle fastening, cream the butter and the sugar until they
are light and fluffy, astir 3 to 5 transactions. With the mixer run,
carefully pour in the eggs and the vanilla and almond extracts. Mix in the
flour mixture and the buttermilk by alternating betwixt 1 cup of flour and
1/2 cup of buttermilk; be sure to start and end with the flour assortment.
Line a cupcake tin with paper liners. Fill each cup with batter using an
ice-cream scoop with a 1/4-cup content; the batter should nearly reach the
top of the cups. Bake for 25 to 30 proceedings. Cool the cupcakes for 45
minutes on a baking single-foot. Generously ice them with White Icing. Top with
a Snowflake made from Royal Ice. WHITE ICING: In the bowl of an
electric mixer fitted with a paddle fastening, cream the confectioners
sugar and butter until smoothen. Add the saltiness, lemon pull, and milk; beat
until smoothen. If the icing is too lean, add more confectioners sugar; if
too thick, add more milk. Makes 2 twelve cupcakes.