0 Picture
Ingredients
- For the frosting:
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 1 large egg white, at room temperature
- 2 tablespoons sour cream, at room temperature
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- pinch of fine salt
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- 1/4 teaspoon almond extract
- sprinkles, for decorating
Details
Servings 4
Preparation time 30mins
Cooking time 50mins
Preparation
Step 1
Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
First, make the cupcakes: In a medium bowl, beat with an electric mixer the butter, sugar and almond extract. Beat until light and fluffy, at least 30 seconds.
Add the egg white and beat until combined.
Next, beat in the sour cream.
Finally, sprinkle the flour, baking powder and salt evenly over the batter, and then beat until just combined.
Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
Let the cupcakes cool.
To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary.
Scrape the frosting into a piping bag fitting with a star tip (I used a Wilton 1M). To make the rose shape, make a circle starting in the center of the cupcake and work your way out.
Review this recipe