Almond Sour Cream Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ¼ cups all-purpose flour
- ½ cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup superfine caster sugar
- ⅜ cup sunflower oil
- ½ cup Sour cream
- Almond extract
- For the buttercream
- 0.333 cup unsalted butter
- 2 ½ cups powdered sugar
- ⅜ cup sweetened condensed milk
- ⅜ cup cream (48% fat)
- To decorate
- edible gold Bauble
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cups or cases in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, soured cream and almond extract and mix well.
4.
Stir in the dry ingredients and stir until just combined.
5.
Spoon into the tins and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until very soft and creamy. Whisk in the remaining ingredients until smooth and fluffy.
7.
Spoon into a piping bag and pipe on top of the cakes. Decorate with gold baubles.
breakfast seasonal
