Almond Cream Cupcake

INGREDIENTS

Dough:

• 125 g butter (1/2 cup or 4.4 ounces)
• 120 g sugar (1/2 cup or 4.2 ounces)
• 2 eggs
• 250g 30% sour cream (1 cup or 8.8 ounces)
• 250 g all-purpose flour (2 cups or 8.8 ounces)
• 50 g almonds, ground (1/2 cup or 1.8 ounces)
• 2 teaspoons of baking soda

Cream:

• 500 ml milk (2 cups or 16.9 fluid ounces)
• 80 g vanilla pudding powder or cornstarch (6 tbsp or 2.8 ounces)
• 4 tbsp sugar
• 1/4 tsp ground vanilla bean
• 250 g butter (1 cup or 8.8 ounces)

Topping:

• 80 ml 30% cream (1/3 cup or 2.7 fluid ounces)
• 2 tbsp honey
• 160 g flaked almonds (1 1/2 cups or 5.6 ounces)

Bake:

1. Preheat oven to 320°F (convection oven) or 350°F (regular oven).
2. In a medium sized bowl mix together all of your Cream/Pudding ingredients except for the butter.
3. Cover with plastic wrap and refrigerate until cool.
4. In a small pot warm your cream and honey. 
5. Once the honey is all melted intot he cream you can add your shaved/flaked almonds. Stir until warm and covered in the cream mixture.  Remove from the stove.
6. In a stand mixer or using a hand mixer you can now mix up your dough ingredients.
7. Grease up your cupcake/muffin tin with melted butter.
8. Dust each slot with flour.
9. Add enough dough to each slot until about 2/3 full.  Like you normally do when making cupcakes.
10. Add a bit of the Almond topping to each cupcake.
11. Baking time about 25 minutes.
12. Once golden brown on top you can take them out and let them cool.
13. While cooling you can use your mixer again so you can finish making your cream/pudding by creaming up your butter.
14. Once the butter is all smooth you are going to add in the cream mixture you had cooling in the refridgerator.  Little by little until it is all smooth and incorporated with the butter.
15. Once the cupcakes are all cooled you can take them out of the pan and cut them in half.  Tops from bottoms.
16. Either use a spoon or a pastry bag you will now fill each one like a sandwich.
17. Serve and enjoy!