Almond Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 3/4 cups sour cream
• 1 cup unsalted butter
• 1/2 cup vegetable oil
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 2/3 cup almonds, ground and toasted
• 4 large eggs
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract

Recipe

• 1 preheat the oven to 325. insert liners into a medium cupcake pan.
• 2 in a large bowl cream 1 celsius of the sour cream, the butter (at room temperature) and the oil.
• 3 in a separate bowl sift together the flour, baking powder, baking soda and salt. stir in the sugar and almonds.
• 4 add the dry ingredients to the creamed butter mixture, one-third at a time. mix thoroughly after each addition.
• 5 in another bowl mix the eggs (at room temperature) to the batter in thirds, beating for 1 minute on medium speed after each addition.
• 6 fill the cupcake liners three-quarters full with batter. bake for 20-25 minute or until a toothpick inserted in the center of cupcakes comes out clean. cool cupcakes in the pan.