Almond Cupcakes
Light, moist and tender almond cup cakes.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 Cup Cake Flour ((150g))
- 1 1/2 teaspoon Baking powder
- 1/3 Cup Sour cream ((80g))
- 1/4 Cup Milk ((60ml))
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 1/4 Cup Unsalted butter softened ((55g))
- 1/2 Cup Granulated sugar ((100g))
- 2 Tablespoons Vegetable oil ((30ml))
- 2 Large Eggs
- 1 Cup Unsalted butter, softened ((225g))
- 2 Cups powdered sugar ((250g))
- 1 Tablespoon corn syrup
- 1 teaspoon almond extract
- 1 teaspoon lemon juice
- 2 Tablespoons Heavy cream
Instructions
- 1
Preheat oven to 340F (170C) and line a cupcake tin with 12 cupcake liners.
- 2
Sift the cake flour with the baking powder and set aside. Mix the sour cream, milk, almond, and vanilla extract and set aside.
- 3
Beat the butter and sugar using the paddle attachment for 2 minutes on high speed, then drizzle in the vegetable oil, and continue beating for 3 minutes, until light and fluffy.
- 4
On high speed, add the eggs, one at a time, waiting for the egg to completely blend before adding the next.
- 5
Reduce speed to low and add the flour mixture in three additions alternating with the sour cream mixture, starting ending with the flour mixture.
- 6
Once you add the last portion of the flour, stop the mixer and use a rubber spatula to mix until fully incorporated.
- 7
Divide the batter between the cupcake liners, no more than 3/4 full and bake for 20-21 minutes.
- 8
Remove from the oven and allow to cool completely before frosting and filling.
- 9
Beat the butter until soft for about one minute.
- 10
Gradually add the powdered sugar.
- 11
Add the lemon juice , heavy cream, extract, and corn syrup.
- 12
Fill a pastry bag and top the cupcakes.