Almond vanilla cupcakes

So many cupcakes, so little time. Really, I need an intervention. But it was a special occasion. You know, Valentine’s day. The LOVE day. I had to make something special. So I did. I made Almond vanilla cupcakes. So good, you don’t even have to put frosting on it, it’s that good. Seriously, my son wanted to eat them with NO FROSTING… unheard of. I did too! Even more unheard of…

So onto the recipe for Almond vanilla cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup of sour cream

-In a separate bowl, whisk the flour, baking powder and salt. Set aside.
-Using a hand blender, blend the room temperature butter and sugar until fluffy.
-Add in the eggs, one egg at a time, while beating.
-Add the vanilla and almond extract and stir. If you want to add color, like I did for Valentine’s day, you can add 1/2 teaspoon to 1 teaspoon of your choice of food coloring now.

I added 1 teaspoon of red coloring. 1 teaspoon of red food coloring makes the cupcakes look like this:


-Mix in the flour and sour cream into the batter alternately, starting and ending with the flour. Be careful not to over-mix or you’ll end up with hard batter.
-Place liners in a cupcake pan. Fill liners until 1/2 way or 3/4 way full.
-Bake at 350 degrees for 18 to 20 minutes.

Let them cool and decorate with frosting and sprinkles!



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