Nutrition:
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin or cupcake tin with paper cases. Beat the butter and sugar together using an electric whisk for a few minutes until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Whisk in the flour, almonds, baking powder and almond or vanilla extract. Add the milk, if needed, until you have a batter that can fall off the spoon. Divide the batter between the cases and bake for 20-25 mins or until risen, golden and springy when pressed with a fingertip. Put on a wire rack and leave to cool completely.
For the buttercream, beat the butter, sugar and vanilla together with 1 tbsp of just-boiled water using an electric whisk until pale and fluffy. Spoon or pipe the buttercream over the cooled cupcakes. Keeps for up to three days in an airtight container.
