Almond Cupcakes

Julieannie's Note:

From the book Crazy About Cupcakes

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 18-24

Yield: 18.0 cupcakes

• 1 ¾ cups sour cream
• 1 cup unsalted butter
• ½ cup vegetable oil
• 3 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups sugar
• 2⁄3; cup almonds , ground and toasted
• 4 large eggs
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract

Directions:

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.