Black Raspberry Almond Birthday Cakes

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READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 350 degrees.
  • Grease 2 6-cup oversize (Texas) muffin tins with softened butter and dust with flour, tapping out the excess.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • In an electric mixer, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating for one minute after each addition. Beat in the extracts.
  • Reduce mixer speed to low and add flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing just until dry ingredients are incorporated.
  • Spoon batter evenly into 10 cups of the muffin tins (pour water 3/4 full into the 2 empty muffin cups for even baking) and bake 20 - 25 minutes, or until a toothpick inserted into center comes out clean.
  • Cool pans on a rack 15 minutes before turning cakes out to cool completely.
  • Top with berries and dust with sugar.
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