Moist, delicious almond cupcakes. These cupcakes are fluffy and light. So very yummy!
Well, I decided to try making another recipe for the cupcake contest. This one was an almond cake with a chocolate almond frosting. I really love almond flavored foods.
I really liked how the cupcakes turned out. The cupcakes are slightly denser than some cupcakes, but I think the balance of flavors and textures are still delicious.
I adapted the recipe from bakerbynature.com. The recipe uses a chocolate almond buttercream frosting, but I think I would probably make a berry buttercream for the cupcakes in the future. The cake is delicious, and I think with a strawberry or raspberry buttercream the cupcakes will be even more delicious.
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup almond milk
2 eggs at room temperature
1/2 cup melted butter
1 cup sugar
2 teaspoons almond extract
1 teaspoon vanilla
Line a muffin tin with paper liners. Preheat oven to 350.
In medium bowl, combine flour, baking powder and salt. Set aside. In another bowl, combine sour cream, milk, and eggs. Set aside
In another bowl, cream butter and sugar for about 2 minutes. Add almond and vanilla.
With the mixer running, slowly add the flour mixture to the butter mixture. Beat until just combined. Add the milk mixture and mix until just combined.
Fill each cupcake liner about 3/4 of the way full. Bake about 16-18 minutes or until a toothpick comes out clean.
Cool completely before frosting.
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