Sunday, August 1, 2010

Recipe of the Week - Sour Cream Almond Cupcakes

Week 55

This recipe was intended for a white wedding cake and it makes a lot of batter (15 cups).  I have used it many times for cupcakes and it makes about 5 dozen.  I did a taste test between this recipe and the white cake recipe from The Joy of Cooking.  Every single person chose the cake mix recipe!  It is easy to make and turns out great every time.  Enjoy!

Sour Cream Almond Cupcakes

2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.  Add the remaining ingredients and beat on medium speed for 2 minutes.  Pour into cupcake liners, filling each half full.

Bake in preheated 325° F oven for approximately 15 minutes - check frequently after 12 minutes.

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