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Yield: Makes About 24 Cupcakes
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 2 2/3 cup flour, using Spoon and Sweep Method (about 12 ounces)
- 1/2 teaspoon baking powder
- 3/4 cup milk
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- ***Chocolate Sour Cream Frosting***
- 3 1/2 to 4 cups confectioners' sugar
- 2/3 cup unsweetened cocoa
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 8 ounces sour cream
- dash salt (can omit if you use salted butter)
- milk or cream, if needed
In a mixing bowl with electric mixer on medium low speed, cream butter with sugar until light and fluffy, about 2 to 3 minutes. With the mixer on low, add the eggs one at a time, mixing until blended after each addition.
Combine the flour and baking powder in a bowl or on waxed paper.
Measure the milk and combine with the almond and vanilla extracts.
Add about one third of the flour mixture to the creamed mixture and beat on low just until combined. Add half of the milk mixture and beat on low just until combined. Repeat with another one third of the flour and the remaining milk, mixing until combined. Add the remaining flour and mix until combined. Scrape down the bowl and beaters thoroughly then continue beating on medium low for 1 minute, until thoroughly blended.
Fill the cupcake papers about 2/3 full.
Bake for 20 to 22 minutes, until the cupcakes spring back when lightly touched with a finger.
Cool in the pan for 5 to 10 minutes. Remove and cool completely before frosting.
Chocolate Sour Cream Frosting
In a mixing bowl with electric mixer, combine 3 1/2 cups of confectioners' sugar with cocoa. Add the butter and vanilla and beat on the lowest speed until combined. Add the sour cream and a dash of salt. Beat on low speed until blended. Increase mixer speed to medium and beat until creamy, adding more confectioners' sugar or a little milk, if needed for a good spreading or piping consistency.
Makes about 3 1/2 to 4 cups of frosting, enough to frost 24 to 36 cupcakes or a 2-layer cake.
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