Discoball Cupcakes
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2.666667 cups
All-Purpose Flour (12-ounces)2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Sour Cream (8 ounces)1 tsp
Pure Vanilla Extract2 cups
Granulated Sugar (14 ounces)2
EggsDirections:
1
Preheat the oven to 350 degrees F
2
Line 2 (12-cup) muffin tins with cupcake wrappers
3
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt
4
Set aside
5
In a separate bowl, combine the sour cream, vanilla, and almond extract
6
Set aside
7
In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth
8
Set the mixer to low speed and add the eggs, 1 at a time, scraping thoroughly between each addition
9
Alternately add the flour and sour cream mixtures to the butter mixture in 2 batches, starting and ending with the flour mixture
10
Scrape down the bowl after each addition
11
Gradually pour in the coffee
12
Scrape down the bowl and beat until thoroughly combined
13
Divide the batter evenly between the muffin tins
14
For cupcakes, bake 20 to 25 minutes or until they spring back after being touched
15
Allow the cupcakes to cool for 20 minutes