Almond Cupcakes

"From the book Crazy About Cupcakes"
 
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Ready In:
45mins
Ingredients:
12
Yields:
18-24 cupcakes
Serves:
18-24
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ingredients

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directions

  • Preheat the oven to 325. Insert liners into a medium cupcake pan.
  • In a large bowl cream 1 Celsius of the sour cream, the butter (at room temperature) and the oil.
  • In a separate bowl sift together the flour, baking powder, baking soda and salt. Stir in the sugar and almonds.
  • Add the dry ingredients to the creamed butter mixture, one-third at a time. Mix thoroughly after each addition.
  • In another bowl mix the eggs (at room temperature) to the batter in thirds, beating for 1 minute on medium speed after each addition.
  • 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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RECIPE SUBMITTED BY

I love my Taste of Home cookbook most of all. I'm into making breads, desserts, and healthy meals.
 
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