Sunday, November 16, 2008

Almond Sour Cream Cupcakes with Buttercream

I used this recipe for a shower cake I made back in August (which I'm still hoping to get a photo of, it was beatiful), and it was great. The sour cream makes it so tender and I love almond flavor. I adapted this a bit from Paula Deen's recipe, adding baking powder to make the cupcakes rise more, and omitting the orange and upping the almond. I iced these with basic buttercream and sprinkles to make turkeys!

Almond Sour Cream Cupcakes
adapted from Paula Deen

2 sticks butter
3 c. sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 tsp. baking powder
6 eggs
1 teaspoon almond extract

Preheat oven to 325 degrees F.
In the bowl of a mixer, cream butter and sugar together and then add sour cream.
Sift flour, baking powder and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extract and stir to combine.
Pour into cupcake pan and bake for 30 minutes.
Cool cupcakes in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cupcakes when completely cooled.


That Girl said...

I love adding sour cream to my pancakes - it makes them so moist.

Natalie said...

I know this post is super old but I've had it bookmarked forever. Do you remember how many cupcakes it made? Think I could use low fat sour cream?