Ingredients
1 3/4 cups sour cream
1 cup unsalted butter
1/2 cup vegetable oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2/3 cup almond, ground and toasted
4 large egg
2 teaspoons almond extract
1 teaspoon vanilla extract
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.
1 3/4 cups sour cream
1 cup unsalted butter
1/2 cup vegetable oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2/3 cup almond, ground and toasted
4 large egg
2 teaspoons almond extract
1 teaspoon vanilla extract
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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