Instructions: * Note: Do not use self-rising flour.

Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the eggs into a small bowl, and set aside.

In an electric mixer with a paddle attachment, cream the butter and the sugar until they are light and fluffy, about 3 to 5 minutes. With the mixer running, carefully pour in the eggs and the vanilla and almond extracts.

Mix in the flour mixture and the buttermilk by alternating between 1 cup of flour and 1/2 cup of buttermilk; be sure to start and end with the flour mixture.

Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the top of the cups. Bake for 25 to 30 minutes.

Cool the cupcakes for 45 minutes on a baking rack. Generously ice them with White Frosting. Top with a Snowflake made from Royal Icing.

WHITE FROSTING: In the bowl of an electric mixer fitted with a paddle attachment, cream the confectioners" sugar and butter until smooth. Add the salt, lemon extract, and milk; beat until smooth. If the icing is too thin, add more confectioners" sugar; if too thick, add more milk.

Makes 2 dozen cupcakes.

NOTES : Special thanks to Ina Garten, owner, The Barefoot Contessa, East Hampton, NY. These are especially rich and delicious cupcakes. Use an ice-cream scoop to neatly and evenly fill the cupcake tin.

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