I don’t think it would come as a great shock to anyone that I adore cupcakes. Cake of any sort gets my attention and little personal-sized ones are just so convenient! With a family as small as ours we rarely go through a whole cake anyway; making cupcakes allows me to send what’s left to work with my husband. I stress-BAKE, not stress-EAT.
I’m always trying new cupcake recipes (thank you Pinterest) and this one caught my attention because it breaks the cardinal rule of baking: NEVER over-beat anything once the flour is added. It releases the gluten and makes your cakes tough and rubbery, incase you were wondering. But this recipe does just that. And I’m always curious when rules get broken. So, I made a date with my mixer and this recipe. Plus, I needed a bribe for my amazing worker bees who were cleaning the church on Saturday. God Bless the Worker Bee!
Note: the frosting recipe makes a whole lot more than you will need. I threw a tablespoon of Chambord into the mix, chilled, and rolled some truffles. Two for one deal!
Makes one cake or about 20 cupcakes-
Preheat the oven to 325° F for cake or 375° F for cupcakes. Grease the bottom of a 10-inch tube or bundt pan, or line two cupcake pans with paper liners. Have all ingredients at room temperature.
Beat together for five minutes:
- 1 2/3 cups sifted all-purpose flour
- 1 cup butter
- 5 eggs, one at a time, beating after each addition
- 1 1/2 cups sugar
- 1 1/2 t. baking powder
- 1/4 t. salt
- 1/4 t. vanilla extract
- 1/4 t. almond extract
Beat for two minutes.
For a cake, bake for about one hour, checking after fifty minutes. For cupcakes, bake for 20-25 minutes.
Sour Cream Ganache Frosting
- 10 ounces semi-sweet chocolate
Then stir in:
- 1 cup sour cream
- A pinch of salt
Spread onto completely cooled cake. I just dipped the cupcakes into the frosting.