Pre-heat oven to 350°
Beat butter, almond extract, and martini till mixed- the combination may look separated, but continue on.
Add sugar, combine while mixing in low speed.
Add in half of flour, then one egg, then the rest of the flour, and the last egg.
Increase speed to medium and beat until mixture is well combined.
Divide mixture into 12 standard muffin cups.
Bake 18 minutes. Let cool.
Poke holes with bamboo skewer and glaze with Martini Sugar Syrup. Let dry.
Frost with Lillet Buttercream Frosting
As always the frosting carries more flavor, but the cake has a nice, subtle martini taste if you eat it alone. Not too light, but not in-your-face and without that crazy 'Why does anybody drink gin?!?!?' taste.