2 c All-purpose flour

1 ts Baking powder

1/2 ts Baking soda

1/4 ts Salt

1/2 c Butter

1 c Sugar

2 lg Eggs; beaten

2/3 c Buttermilk; or sour milk

1 ts Almond extract

1 ts Vanilla extract

Truffle filling: 6 tb Sugar

2 Baking chocolate; 2 oz

3 Eggs

1 ts Vanilla extract

A senior winner in the 1953 Pillsbury Bakeoff Sift together the flour, baking powder, soda and salt. Cream together the eggs, butter and sugar until very creamy and light. Add buttermilk or sour milk, almond and vanilla extracts. Add flour mixture and beat until very smooth, by hand or electric mixer. Divide batter into small muffin cups that have been well greased, or use paper liners. Bake in preheated 375 degree oven for 20-25 minutes. Remove from pans and cool. Cut a cone from center of cupcakes and fill with truffle filling. Crumble the cone you removed from cupcakes and toast until broiler until golden brown. Sprinkle over filling in cupcakes. Truffle Filling: Heat 3 tablespoons sugar and 2 squares chocolate until melted; cool Add 3 egg yolks, one at a time, beating thoroughly after each. Blend in 1 teaspoon vanilla. Beat 3 egg whites until soft peaks form. Add 3 tablespoons sugar gradually and beat until stiff peaks form. Fold in cooled chocolate mixture. Pat Dwigans -----