Total Time
45mins
Prep 20 mins
Cook 25 mins

From the book Crazy About Cupcakes

Ingredients Nutrition

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.

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