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Ingredients
- 1 3/4 cup sour cream
- 1/2 pound (2 sticks) unsalted butter,
- at room temperature
- 1/2 cup walnut or vegetable oil
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2/3 cup almonds ground and toasted
- 4 large eggs, at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 325ºF. Line a medium cupcake pan with liners.
- In a bowl cream 1 cup sour cream, the butter, 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 in three additions. Mix thoroughly after each addition.
- In another bowl mix the eggs, 3/4 cup sour cream, almond extract, and vanilla extract.
- Add the egg mixture to the batter in three additions, beating for 1 minute after each addition.
- Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1740g | |
| Calories 6179 | |
| Calories from Fat 2776 | 45% |
| Total Fat 316.95g | 396% |
| Saturated Fat 172.21g | 689% |
| Trans Fat 0.01g | |
| Cholesterol 1531mg | 510% |
| Sodium 4313mg | 180% |
| Potassium 1676mg | 48% |
| Total Carbs 757.71g | 202% |
| Dietary Fiber 16.7g | 56% |
| Sugars 419.83g | 280% |
| Protein 89.64g | 143% |
Menus and Pairings
Goes Well With: Almond Frosting
Wine and Drink Pairings: Milk
Reviews
June 17, 2009
riquismooss.. nada mas no me quedo el decorado.. :DI've cooked/tasted this recipe!
