Making the cupcakes:

1. Put the cake mix, eggs and oil in a mixing bowl according to amounts on the box. Switch out a tablespoon of water for a tablespoon of almond extract.
2. Next mix the ingredients until they are completely combined.
3. Line the muffin pan with cupcake liners. Using a ice cream scooper or spoon, scoop out the cake batter and fill the cupcake liners a little over half way.
4. Bake the cupcakes as directed on the box.
5. Take the cupcakes out of the oven and allow them to cool.

Making the buttercream frosting:

1. Peel and mash the kiwi. If there are really big chunks that you can not smash, remove them.
2. Put the butter in the mixing bowl and whip it until light and fluffy. About 3 minutes.
3. Next add the mashed kiwi and vanilla extract. Mix about 1 minute.
4. Add the powdered sugar and salt. Mix until combined and smooth. About 2- 3 minutes (If the buttercream is too stiff add 1/2 tablespoon of heavy cream.)
5. Put the piping tip in the piping bag and cut a hole in the tip of the bag for the piping tip to fit half way through it.
6. Place the buttercream in the piping bag and secure the end.
7. Hold the piping bag over the cupcake, put a little bit of pressure on the piping bag and pipe the buttercream in a swirl around the top of the cupcake twice.
8. Slice the second kiwi, pat the slices dry with a clean paper towel.
9. Put the slices on the side of some of the cupcakes.
10. Take some of the sliced almonds and stick them on the side of the other cupcakes.
11. Serve and enjoy.