---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
       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