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Item# WLRECIP-411
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1
Preheat oven to 350°F. Line mini muffin pan with mini baking cups.
2
In small bowl, combine flour, baking powder and salt.
3
In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, vanilla and almond extract; mix well. Add flour mixture alternately with milk; blend until just combined. Fill baking cups 2/3 full.
4
Bake 11-13 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pan 5 minutes. Remove to cooling grid. Cool completely.
5
Ice with buttercream and top with sprinkles, if using.