Post by humble angel on Apr 3, 2006 17:07:04 GMT -5
Makes 1 1/2 dozen cupcakes
1 cup (2sticks) butter, softened
2 cups plus 4 tsp sugar, divided
2 eggs
1 cup sour cream
1 tsp almond extract
2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 cup chopped walnuts
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
Preheat oven to 350 degrees
Spray 18 standard 2 1/2 inch muffin pan cups with no stick cooking spray or line with paper baking cups.
Beat butter and 2 cups sugar in a large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Blend in sour cream and almond extract. Combine flour, salt, and baking soda in a medium bowl. Add to butter mixture; mix well.
Stir together remaining 4 tsp. sugar, walnuts, cinnamon, and nutmeg in a small bowl.
Fill prepared muffin cups 1/3 full with batter; sprinkle about 2/3 walnut mixture evenly over batter.
Cover with remaining batter. Sprinkle with remaining walnut mixture.
Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.
Remove cupcakes from pans; cool on wire rack.
Enjoy!!
love,
dee
;D
1 cup (2sticks) butter, softened
2 cups plus 4 tsp sugar, divided
2 eggs
1 cup sour cream
1 tsp almond extract
2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 cup chopped walnuts
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
Preheat oven to 350 degrees
Spray 18 standard 2 1/2 inch muffin pan cups with no stick cooking spray or line with paper baking cups.
Beat butter and 2 cups sugar in a large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Blend in sour cream and almond extract. Combine flour, salt, and baking soda in a medium bowl. Add to butter mixture; mix well.
Stir together remaining 4 tsp. sugar, walnuts, cinnamon, and nutmeg in a small bowl.
Fill prepared muffin cups 1/3 full with batter; sprinkle about 2/3 walnut mixture evenly over batter.
Cover with remaining batter. Sprinkle with remaining walnut mixture.
Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.
Remove cupcakes from pans; cool on wire rack.
Enjoy!!
love,
dee
;D