- 10
Ingredients
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1/2 teaspoon almond extract (consider using 1 tsp)
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons poppy seed (I used about 1-1/2 tbsp)
Preparation
Step 1
Heat oven to 375°F. Line 10 muffin cups with cupcake liners.
In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups using an ice cream scoop or something similar to ensure even baking for all cupcakes
Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
Makes 10 muffins
DECORATING BUTTERCREAM:
2 CUP SHORTENING (SWEETEX)
1 CUP MILK (CANNED MILK IS GOOD)
2 TSP VANILLA
1 TSP. ALMOND EXTRACT
½ TSP.BUTTER FLAVORING
3 LB. POWDERED SUGAR
2 tsp. salt
Mix together and beat 10 minutes until light and fluffy.
Will keep in refrigerator for about 2 wks. Is enough to ice and decorate an 8 or 9 inch double layer cake.
You can cut the recipe in half if you don't need that much.