I have actually made these before, back when I apparently had a total lapse in judgement and WAY overfilled the muffin tins. They were not salvageable. These were much better and the flavor remains one of my favorite cupcake recipes! I think the almond extract really makes the difference.4-3-2-1 Cupcakes
Makes 24 cupcaktes
1 cup of butter
2 cups of sugar
3 cups of cake flour (I used regular, couldn't find this "cake flour")
3 tsp of baking powder
1/2 tsp of salt
4 eggs
1 cup of milk
1 tsp of vanilla extract
1/2 tsp of almond extract
1. Preheat oven to 350. In a mixing bowl, cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl, sift flour, baking powder, and salt. Add flour mixture alternatively with milk and almond and vanilla extract, beating after each addition until smooth. Pour batter into cupcake tins. Bake 25-30 minutes. Cool in pans for 10 minutes and remove from pan to finish cooling. Top with your frosting of choice. I used cream cheese frosting. Yum!
1 cup of butter
2 cups of sugar
3 cups of cake flour (I used regular, couldn't find this "cake flour")
3 tsp of baking powder
1/2 tsp of salt
4 eggs
1 cup of milk
1 tsp of vanilla extract
1/2 tsp of almond extract
1. Preheat oven to 350. In a mixing bowl, cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl, sift flour, baking powder, and salt. Add flour mixture alternatively with milk and almond and vanilla extract, beating after each addition until smooth. Pour batter into cupcake tins. Bake 25-30 minutes. Cool in pans for 10 minutes and remove from pan to finish cooling. Top with your frosting of choice. I used cream cheese frosting. Yum!
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1 comment:
I love using almond extract in recipes...I substitute it for vanilla whenever I can.
What is that white blob picture?
Love, Mom
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