Husband liked them. I thought they were okay. Not sure I like them enough to make again.
INGREDIENTS
- 3 Tbsp salted butter softened
- 1/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- pinch of salt
- 2 Tbsp sour cream
- 1/2 cup all purpose flour
Buttercream
- 1/4 cup salted butter softened
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 -2 cups powdered sugar
- 1-2 Tbsp cream or milk
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Cream butter and sugar together in a bowl. Mix until light and fluffy.
- Add in egg and extracts. Can use all vanilla if you prefer.
- Add in sour cream and mix to combine.
- Add in flour, salt and baking powder, stir just until combined.
- Use a 1/3 cup scoop and fill a muffin tin 2/3 full. I prefer to use a cupcake liner. If not, be sure and spray the muffin tin with baking spray.
- Bake for 19-21 minutes or until a toothpick comes out clean.
Buttercream Frosting.
- Cream butter and add in extract.
- Add in powdered sugar and enough milk or cream to make a nice spreading consistency.
TIPS & NOTES:
- With small batch baking be sure and very accurate with your measuring. A little bit too much or too little can make a difference.
- Don’t overmix. There isn’t a lot of batter so overmixing it can make for a tough cupcake. Mix just until dry ingredients are incorporated.
- These cupcakes do not need to be store in the refrigerator but can be stored in an airtight container at room temperature for 5-7 days Be sure to store in a deep container so it doesn’t smash your frosting.
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