Almond Sour Cream Cupcakes

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Almond Sour Cream Cupcakes
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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 teaspoons Baking powder
½ teaspoon baking soda
2 eggs
½ cup superfine caster sugar
cup sunflower oil
½ cup Sour cream
Almond extract
For the buttercream
0.333 cup unsalted butter
2 ½ cups powdered sugar
cup sweetened condensed milk
cup cream (48% fat)
To decorate
edible gold Bauble
How healthy are the main ingredients?
eggSour cream

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.