Serves 1
Directions
- 1Replace cake flour with all-purpose flour and two tablespoons of corn starch for every cup of flour if cake flour is not available.
- 2Add almond extract to the batter.
- 3Add almond extract to the buttercream.
- 4Add a little less frosting on top of the cupcakes for the perfect cake to buttercream ratio.
Ingredients
- 195 g cake flour
- 210 g granulated sugar
- 0.25 tsp baking soda
- 1.25 tsp baking powder
- 0.25 tsp fine salt
- 170 g melted unsalted butter
- 2 room temp eggs
- 2 tsp vanilla extract
- 0.5 tsp almond extract
- 127 g sour cream
- 116 mL whole milk
- 226 g unsalted room temp butter
- pinch fine salt
- 0.5 tsp almond extract
- 12 oz powdered sugar
- 30 mL heavy cream
Tips
- To get a perfect crumb, use cake flour. If you don't have cake flour, replace it with all-purpose flour and for every cup, remove two tablespoons of flour and replace with two tablespoons of corn starch to mimic cake flour's texture.
- Be careful with almond extract as too much can overpower the flavor.
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