Tuesday, April 28, 2015

White Almond Sour Cream Cake

I made these cupcakes for my daughter's birthday party. I love this recipe. It uses a cake mix with the addition of other ingredients. My favorite thing about these cupcakes is the almond extract, one of my favorite flavors! All of the little girls loved these cupcakes. They were definitely a hit at the party!

Printable Recipe

White Almond Sour Cream Cake

1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
4 egg whites
1 1/3 cup water
2 Tbsp vegetable oil
1 cup sour cream
1 tsp vanilla
1 tsp almond extract

Preheat oven to 325. In a large bowl, combine cake mix, flour, sugar, and salt. Mix by hand using a whisk. Add remaining ingredients and beat on low speed for 2 minutes, or until well combined. Pour into pan or cupcake liners. If you're making a cake, bake for 32-40 minutes, or until toothpick comes out clean. If you're making cupcakes, bake for 25-30 minutes. Cool completely then frost with Almond Buttercream Frosting.

*This recipe makes 2 full 9" rounds, 30 cupcakes, or 100 mini cupcakes

adapted from Frosted Happy Cupcakes

Almond Buttercream Frosting

1 cup butter, softened
6-7 cups powdered sugar
2 tsp almond extract
2-3 Tbsp milk

Cream butter. Slowly beat in 1 cup of the powdered sugar and mix until smooth and creamy. Beat in almond extract and milk. Add remaining powdered sugar and desired food coloring. Mix well.

makes 6 cups

adapted from Food Network, Paula Deen

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