Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Almond Cupcakes Recipe
American
|
|
| Cook time: 20 Minutes |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1613g | |
| Calories 5339 | |
| Calories from Fat 1964 | 37% |
| Total Fat 224.64g | 281% |
| Saturated Fat 113.75g | 455% |
| Trans Fat 0.01g | |
| Cholesterol 1286mg | 429% |
| Sodium 3042mg | 127% |
| Potassium 1636mg | 47% |
| Total Carbs 756.58g | 202% |
| Dietary Fiber 16.7g | 56% |
| Sugars 418.7g | 279% |
| Protein 88.67g | 142% |
Ingredients Convert Measures
- 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.
